Party Potatoes and Tomatoes
By: Andie Mitchell
Published: Tuesday, July 6, 2010 - 3:18pm

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.