Gillian’s Potato Salad

Ingredients

Dressing

• 4 tbsp fresh lemon juice
• 1½ tsp Dijon mustard
• 1½ tsp Worcestershire sauce
• 2 garlic cloves, pressed
• 1 tsp black pepper
• ½ cup mayonnaise
• ½ cup vegetable or olive oil
• ½ cup Parmesan cheese, grated

Potato Salad

• 8–10 medium German butterball or French fingerling potatoes
• 2–3 tbsp vegetable or canola oil
• ½ lb (250 g) bacon
• 2 bunches green onions, finely chopped

Instructions

1. Place 4 tablespoons fresh lemon juice, mustard, Worcestershire sauce, garlic and black pepper in a small bowl.
2. Whisk until blended.
3. Add mayonnaise and whisk until smooth.
4. Whisking continuously, add oil in a thin, steady stream. Continue whisking until blended.
5. Stir in Parmesan cheese.
6. Cover and refrigerate until ready to use.
7. Preheat oven to 400°F.
8. Wash potatoes and cut into 1½-inch cubes.
9. Pour 2–3 tablespoons oil into the bottom of a glass baking dish and roast the potatoes until tender, about 45 minutes, stirring once or twice.
10. Cook bacon, remove from pan, reserving the fat, and crumble into small pieces.
11. Sauté the roasted potatoes in the bacon fat.
12. Add the green onions and sauté for another 2-5 minutes.
13. Remove from heat and add the bacon.
14. Add dressing to the potatoes, toss lightly and serve warm or cold.