Salt & Vinegar Potato Salad

October 18, 2016


  • 2 slices thick-cut Bacon chopped
  • 1 Tbsp Prosecco Whole Grain Mustard (see recipe card)
  • 1 Tbsp Reserva Sherry Vinegar
  • 2 Tbsp olive oil (Veracruz Chili or Caramelized Garlic)
  • 1 Pasta Rock
  • 2 lb Baby Potatoes scrubbed and quartered
  • 1/4 cup Chives chopped


  1. Add the bacon to a skillet over medium heat; cook until crispy and browned. Transfer the bacon to a paper towel to drain.
  2. In a large bowl, whisk together the mustard, vinegar, oil, and bacon.
  3. Meanwhile, bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and remove. Add the potatoes and cook until fork tender, about 10 minutes.
  4. Drain the potatoes and immediately toss with the dressing and half of the chives. Transfer to a platter and scatter the remaining snipped chives on top. Serve warm, at room temperature, or cold.