Party Potatoes and Tomatoes
Making homemade tarragon vinegar saves money. Place three 5-inch sprigs of tarragon in a bottle of white-wine vinegar. Let stand in a dark place for 3 weeks. Once refrigerated, it will keep for up to 1 year.
3 medium russet potatoes
4 slices of bacon
3 medium tomatoes
2 Tbsp chopped fresh basil or 2 teaspoons dried basil
1/2 tsp salt
1/4 tsp pepper
1/3 cup olive oil
2 Tbsp tarragon vinegar or white-wine vinegar
2 tsp Dijon mustard
Cut the potatoes into 1/4-inch-thick slices. Place in a saucepan with enough water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 10 minutes. Drain.
Meanwhile, cook bacon in a small skillet over medium-high heat until crisp, about 8 minutes. Cool and crumble bacon; set aside. Cut tomatoes into 1/4-inch-thick slices.
Combine mustard, basil, salt and pepper in a small bowl; mix well with a fork. Gradually beat in oil, then vinegar.
Arrange potato and tomato slices alternately on a serving platter. Drizzle dressing over top. Sprinkle with crumbled bacon.
You can save time by using bottled Italian vinaigrette on this tomato and potato salad. Add 2 teaspoons dried basil before drizzling it over the vegetables.