Red Potato Salad With Mustard And Bacon

• 8 1/2 pounds small red potatoes, scrubbed
• 15 slices bacon, cooked, drained and crumbled
• 20 scallions, thinly sliced
• 1/2 cup plus 2 tablespoons Dijon mustard
• 5 tablespoons white-wine vinegar
• 1 cup olive oil
• 5 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1/4 cup chopped fresh tarragon
• 1/2 cup chopped Italian parsley

1. Place the potatoes in a large pot and cover with cold water.
2. Bring to a boil, lower the heat slightly, cover and cook until tender, about 25 minutes.
3. Drain and cool.
4. Cut into quarters and place in a large bowl.
5. Toss with the bacon and scallions.
6. Whisk the mustard and vinegar together.
7. Slowly whisk in the olive oil.
8. Stir in the salt and pepper.
9. Pour over the potatoes and toss.
10. Mix in the tarragon and parsley.
11. Season with more salt and pepper, if needed.
12. Serve at room temperature.

red potatoes, bacon, scallions, mustard, whitewine vinegar, olive oil, kosher salt, freshly ground pepper, tarragon, italian parsley

Taken from cooking.nytimes.com/recipes/8210 (may not work)