Balsamic Fingerling Potato Salad

1. 1

   -Steam potatoes, until tender while doing the following steps.

2. 2

   -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic.

3. 3

   -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside.

4. 4

   -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel.

5. 5

   -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes.

6. 6

   -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil.

7. 7

   -Serve hot, room temperature or cold. (best at room temperature)

No additional tips available.