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Side Dishes

Tri-Colored Potato Salad with Dijon vinaigrette

Skip the mayo-based potato salad for this one with a tangy dressing. It fares much better in warm weather.

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Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.

Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.

Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 5–6 minutes. Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 15–20 minutes.

Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.

Nutritional Facts

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