Serves 4-6 as side.

16 oz Fingerling Potatoes
2 Smashed Garlic Cloves
1 egg yolk
-1tsp dijon
-1tsp white wine vinegar
-1c oil
-Lemon juice, cayenne, salt and pepper

1/2 T Dijon
1/2 T White Wine Vinegar
1/2 T Sugar
1/2 T Horseradish
2 oz Bacon, diced and cooked to crisp
2 Scallions, bias cut
Salt and Pepper

2 Mixing Bowls
Small Sauté Pan
Small Sauce Pot


  1. Peel (if desired) and cut potatoes, then boil in salted water with smashed garlic cloves starting from cold until tender.
  2. Make the mayo* (unless you are using store bought), then combine 1/4c of the mayo with dijon, vinegar, sugar, horseradish, salt and pepper. Adjust with water to thinner consistency if needed and if you like your dressing sweeter or more acidic add sugar or vinegar to taste.
  3. Toss warm potatoes with scallions and dressing. Add bacon on the plate as garnish, hard boiled eggs would be fantastic as garnish as well.

*Mayo recipe: In medium sized bowl place the egg yolk, dijon and vinegar. In a slow and steady stream add the oil while whisking constantly. When you reach the desired consistency season to taste with lemon juice, cayenne, salt and pepper. Refrigerate the portion that you do not use in this recipe.

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!


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