Ingredients
1 ½ to 2 lb. fingerling or baby potatoes
1 tsp Saltwest Lemon Dill Infused Sea Salt (or other)
4 strips of crispy cooked bacon, crumbled
1/4 cup diced ‘bread & butter’ pickles
3 cloves garlic, mashed and minced
1 small egg yolk
3 Tbsp Olive Wood Smoked Olive Oil (divided 1 & 2 T)
1 Anchovy fillet mashed & minced (or 2 Smoked Oysters)
1 Tbsp Neapolitan Herb Dark Balsamic
1 Tbsp fresh squeezed lemon juice
1 Tbsp Pickle juice (from above)
1/2 tsp zest from lemon
1 tsp Dijon Mustard
1 Tbsp grated Parmesan
Directions
Preheat oven to 425 F.
Par-boil whole potatoes in salt water for 5 minutes. Drain and dry. Toss with 1 Tbsp Olive Wood Smoked Olive Oil and sea salt and spread on a cookie sheet. Bake 10 minutes then ‘fork cut’, shake and return to the oven for another 5 to 10 minutes. Remove from the oven and cool to room temp.
Put the cooled potatoes in a serving bowl, add bacon, pickles, and any optional ingredients of your choice. Combine the remaining ingredients (including the other 2 Tbsp of Smoked Olive Oil) to a bowl and whisk vigorously. Refrigerate while potatoes finish.
Pour dressing over the cooled potato mixture, toss & serve immediately.
Best close to room temp or refrigerate & bring back towards room temp for serving.