Lunch: Potato Salad with Bacon and Capers

Basic potato salad gets an upgrade — adding fresh green herbs, salty, smoky bacon, and briny capers creates unexpected bursts of flavor in this usually bland side.

Ingredients

2 1/4 lb. small red potatoes
salt
Freshly ground pepper
3 tbsp. olive oil
2 1/2 tbsp. tarragon vinegar
3 tbsp. chopped fresh parsley
3 tbsp. Chopped fresh dill
6 scallions
4 slice bacon
1 1/2 tbsp. capers

Instructions

In a large pot over high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Cook until potatoes are tender and easily pierced with a sharp knife, about 25 minutes. Drain and let cool. Slice potatoes crosswise into 1/2-inch-thick rounds and transfer to a serving platter.
In a small bowl, mix oil, vinegar, herbs, scallions, bacon, and capers. Pour over potatoes and toss. Season with salt and pepper.

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