Party Potatoes and Tomatoes

Tags:

potatoes
tubers
vegetable
skillet
root
tuber

Yield:

4 servings

Added:

July 6, 2010

Creator:

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Ingredients

3 mediums russet potatoes peeled
4 slc bacon
5 mediums tomatoes
2 teaspoons Dijon mustard
2 tablespoons chopped fresh basil (or 2 tsps. dried)
1/2 teaspoon salt
1/4 teaspoon pepper
cup olive oil
2 tablespoons tarragon vinegar or white-wine vinegar

Preparation

1
1. 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.
2
2. 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.
3
3. Combine mustard, basil, salt, and pepper in a small bowl; mix well with a fork. Gradually beat in oil, then vinegar.
4
4. Arrange potato and tomato slices alternately on a serving platter. Drizzle dressing over top. Sprinkle with crumbled bacon.
5
VARIATION: For a pretty and flavorful idea, tuck a whole basil leaf next to each tomato slice in step 4.
6
TIP: You can save time by using bottled Italian vinaigrette. Add 2 teaspoons dried basil before drizzling it over the vegetables.

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