Ingredients:
- ½ pound sliced bacon
- 3 pounds waxy potatoes, such as thin-skinned red or white
- ½ cup red onion, finely chopped
- ⅓ cup basil, parsley, chives, and rosemary, chopped fresh
- Mustard Sauce
- 2 tablespoons butter
- 2 tablespoons flour, AP
- ½ teaspoon dry mustard
- 3 tablespoons vinegar
- 1 tablespoon sugar
- 1 cup beer
- ½ teaspoon hot pepper sauce, such as Tabasco
- 2 tablespoons parsley, freshly chopped
- pepper, to taste
- salt, to taste
- 3 large eggs, hard-cooked, peeled, and sliced
Method:
- Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a medium bowl, and set aside.
- In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice (unpeeled) into thick rounds. Return to the empty pot.
- While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set aside.
- Make the Mustard Sauce: In a small sauce pan, melt the butter and add the flour. Cook the flour and butter 1-2 minutes and add the remaining sauce ingredients. Simmer until the sauce reaches thickens. Fold gently into the potato-bacon-herb mixture.
- Season to taste with salt and pepper, garnish with the eggs, and serve warm.
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