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Ingredients |
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 | 2 tbsp salt |
| 5 lbs new potatoes |
| 6 scallions, thinly sliced into rings |
| 2 tbsp olive oil |
| 4 cloves garlic, minced |
| 12 slices bacon |
| 3 tbsp yellow mustard seeds |
| 1/3 cup white vinegar
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| Cook potatoes until tender. Drain and cut in two; place in
large bowl. Add scallions and toss to mix. Cook bacon in olive oil
until very crisp, transfer to paper towels. Add mustard seeds to bacon fat
in pan. After a few moments, they will begin to pop. Immediately
turn off heat, add vinegar, garlic and potato mixture. Toss together then
transfer back into bowl. Cover and allow to rest at room temperature for
about an hour. Just before serving, crumble crispy bacon on top. |
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