Warm Potato Salad

This recipe is a take on one from Jacques Pepin (if you like to cook, you should follow his videos on Facebook - they're chock full of great tips and knowledge), and it's SO easy!  He calls this dressing a "Mayo-grette" because it's a mixture of mayonnaise and mustard, which is traditionally in a vinaigrette.

Warm Potato Salad

4-5 Yukon gold potatoes

2 T. mayonnaise

2 T. dijon mustard

2 T. water

Fresh, chopped green herbs - I used chives and cilantro here, but you could use any combination you have on hand... dill, rosemary, basil, etc.

1-2 pieces cooked, crispy bacon, chopped (optional)

salt and pepper

1.  Boil the Yukon gold potatoes in salted water for approximately 30 minutes. 

Test softness with a sharp knife - if it goes through the potato easily, they are ready.  Drain and move the potatoes to a plate to cool.

2.  In a small container with a lid, add the mayonnaise, mustard and water. 

Shake to combine.  Then add salt and pepper to taste and re-shake.

3.  Once the potatoes have mostly cooled, you can peel (if desired) and cube them.  I like skin on my potatoes, so I just cut mine into 1" cube sized pieces with the skin on - but either way is fine.

4.  In a bowl, add the cubed warm potatoes and pour the dressing mixture over the top.  

Add the chopped herbs and bacon (optional) and gently stir to combine.

Serve warm.