Balsamic Fingerling Potato Salad

• -2 lbs. fingerling potatoes
• -4 slices bacon
• -1 oz. fresh basil, torn into small pieces
• -1/2 cup canola oil
• -1/3 cup balsamic vinegar
• -1 Tbl. dijon mustard
• -1 tsp. each fresh rosemary and thyme.
• -1 Tbl. sugar
• -1 clove garlic

1. -Steam potatoes, until tender while doing the following steps.
2. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic.
3. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside.
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. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes.
6. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil.
7. -Serve hot, room temperature or cold. (best at room temperature)

fingerling potatoes, bacon, fresh basil, canola oil, balsamic vinegar, tbl, rosemary, sugar, garlic

Taken from www.epicurious.com/recipes/member/views/balsamic-fingerling-potato-salad-1206201 (may not work)