Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) red and/or white baby bliss potatoes, quartered 4 slice(s) bacon 1 tablespoon(s) chopped garlic 2 tablespoon(s) olive oil 2 tablespoon(s) tarragon vinegar 2 tablespoon(s) grainy mustard 1 cup(s) frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. In saucepot, bring potatoes and 3 quarts salted water to a boil; cook 15 minutes., or until tender. Drain. in skillet over medium heat, cook bacon 8 min.,or until crisp. Place bacon on paper towel to drain; chop. Drain all but 2 tblsp grease from skillet. In same skillet, cook garlic in grease and olive oil 2 min., or until golden; remove from heat. Stir in tarragon vinegar and mustard. In large bowl, combine cooked potatoes, warm dressing and peas. Season with salt and pepper to taste, if desired. Toss to coat evenly.


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