In a large pot, combine the potatoes with enough water to cover; bring to a boil. Salt the water and cook the potatoes until tender, about 20 minutes. Drain and return to the hot pot to cook off remaining moisture.
While the potatoes are cooking, in a skillet, add the extra virgin olive oil, add the bacon until almost crisp. Add the shallots, and finish cooking for about 6 minutes. Add the vinegar, making sure to get all the brown bits off the bottom of the skillet, then add in the mustard. Add this mixture to the potatoes, gently turning until evenly coated. Keep warm until ready to serve.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6|
|Calories from Fat: 202 (61%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 19mg||6 %|
|Sodium 414.4mg||14 %|
|Potassium 808.2mg||21 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 24.2g|
|Protein 7.1g||10 %|
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Calories per serving: 333
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