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Warm Potato Salad

A diversion from a mayonnaise-based potato salad, this is perfect for a party or a picnic because it can be served warm or at room temperature. And, of course, bacon helps any recipe along its way!

Warm Potato Salad

4 lbs. small new potatoes
4 green onions, sliced
1 tbs. garlic-infused olive oil
8 slices bacon, cut into lardons
2 tsp. white wine vinegar
2 tbs. wholegrain mustard

Bring a pan of salted water to a boil and cook the potatoes for 20 minutes, or until tender. Drain and cut in half if large. Tip into a large bowl and add the green onions.

Cook the bacon in the oil until crisp. Remove with a slotted spoon to a paper towel to drain. Whisk the vinegar and mustard into the bacon fat. Gently toss the dressing with the potatoes and onions, then sprinkle over the bacon.

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