2 pounds red skin potatoes
12 ounces sliced bacon
½ bunch scallions
¼ cup dill
2 tablespoons Dijon mustard
Balinese Truffle Salt (or substitute with kosher salt)
Clean the potatoes and place them in a large pot in one even layer. Cover with water and bring to a simmer (avoid boiling). Simmer until the potatoes are just tender, about 20 minutes. Note: you want the potatoes to maintain their shape and some texture so be careful not to overcook them!
Strain the potatoes and spread onto a sheet tray to cool.
Dice the bacon and add to a large pot. Set over medium-low heat and render, stirring occasionally, until golden brown and crispy, about 5-8 minutes.
Turn off the heat and add the apple cider vinegar, Dijon mustard, and sugar. Stir to combine. Season with Balinese Truffle Salt and pepper to taste.
Fold in the scallions, dill and crispy bacon. Season with Balinese Truffle Salt and pepper until you can't stop eating.
Serve warm or at room temperature. Enjoy!
Note: Cook these potatoes along with Chef Connie from 1:06-5:19. If you have Truffle Carpaccio on hand, feel free to fold in at the end for extra truffly goodness!