French Potato Salad(Topped With Edwards' Hickory Smoked Bacon!)

• 3 to 4 slices Edwards' Virginia hickory smoked bacon
• 3 c. red skinned potatoes (approximately 4 to 6 medium potatoes)
• 2 to 3 Tbsp. chopped green onions (including tops)
• 2 Tbsp. best quality olive oil (see note)
• 2 Tbsp. tarragon vinegar
• 1/4 c. beef broth or beef consomme
• 1/4 tsp. salt
• 1/8 tsp. dry mustard
• pinch of cayenne pepper
• 1/8 to 1/4 tsp. coarsely ground black pepper
• 1 to 2 tsp. chopped fresh parsley (for trim)
• 1 Tbsp. chopped green onion (for trim)

1. Cook bacon until crisp; drain and crumble.
2. Reserve for garnish.
3. Boil potatoes until fork-tender; peel and slice into thin circles.
4. (Do not dice.)
5. Combine all remaining ingredients except garnish; mix well and pour over warm potatoes.
6. Mix very gently to prevent potatoes from breaking into pieces.
7. Place in serving bowl; cover and keep at room temperature until ready to serve.
8. When ready to serve, garnish with bacon, green onion and parsley.
9. Serves 6.

bacon, red skinned potatoes, green onions, olive oil, tarragon vinegar, beef broth, salt, dry mustard, cayenne pepper, ground black pepper, parsley, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300079 (may not work)