4 lbs small red and/or yellow potatoes, scrubbed
6-7 scallions, sliced on a bias
1/3-1/2 C chopped fresh dill
1/2-2/3 C flat-leaf parsley, chopped
1 1/4 C fresh green peas, blanched and cooled if raw, rinsed with cold water if frozen.
12 oz. regular bacon (not peppered or thick sliced)
1/3 C apple cider vinegar
4-6 T extra virgin olive oil (something quite grassy & fruity to match the fresh herbs if you have it. I like the Italian import Viola)
3 T dijon mustard
kosher salt and fresh ground black pepper to taste
Scrub the potatoes and cut them into about 1/2 inch cubes. Make sure you’re using red potatoes (or yellow ones). The large brown (baking) ones are far too starchy for this, and have too substantial a skin. Boil them just until tender and the skin is still firmly attached, but aren’t mushy, because that’s bad for potato salad. Once they’re boiled, drain them and rinse with very cold water until the potatoes are cold. Refrigerate the potatoes for at least a couple of hours.
Wash the herbs, slice the scallions and chop the parsley and dill. If frozen, rinse the peas in cool water for a few minutes until thawed. If they’re fresh, blanch them in salted, boiling water for 1-2 min., remove and plunge into salted ice water to stop the cooking. You want them barely cooked at all, and still quite firm and almost crunchy. Frozen peas won’t be nearly as crunchy, but will still taste great, just be sure not to cook frozen peas at all.
Lay about 4 pieces of bacon together in a pile, slice lengthwise twice, and then slice into very small squares. Continue with the rest of the bacon. Fry on medium in a sauté pan until quite crisp, and then drain on paper towels. Reserve a little bit of the bacon grease to dress the potatoes with. Wait to mix the bacon with the salad until right before serving, else it will get soggy.
Dress the potatoes with the oil & vinegar, herbs, peas, salt and pepper. Add the bacon just before serving, or serve along side to sprinkle on top.