Party Potatoes and Tomatoes
Prep time:
15 minutesCooking time:
15 minutesMaking homemade tarragon vinegar saves money. Place three 5-inch sprigs of tarragon in a bottle of white-wine vinegar. Let stand in a dark place for 3 weeks. Once refrigerated, it will keep for up to 1 year.
Ingredients
Serves 4
- 3 medium russet potatoes, peeled
- 4 slices bacon
- 3 medium tomatoes
- DRESSING:
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 2 tablespoons tarragon vinegar or white-wine vinegar
Directions
1
Cut the potatoes into 1/4-inch-thick slices. Place in a saucepan with enough water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 10 minutes. Drain.
2
Meanwhile, cook bacon in a small skillet over medium-high heat until crisp, about 8 minutes. Cool and crumble bacon; set aside. Cut tomatoes into 1/4-inch-thick slices.
3
Combine mustard, basil, salt and pepper in a small bowl; mix well with a fork. Gradually beat in oil, then vinegar.
4
Arrange potato and tomato slices alternately on a serving platter. Drizzle dressing over top. Sprinkle with crumbled bacon.
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Cookin' xpress!
Cookin' xpress!
You can save time by using bottled Italian vinaigrette. Add 2 teaspoons dried basil before drizzling it over the vegetables.
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