French Potato Salad(Topped With Edwards' Hickory Smoked Bacon!) - cooking recipe

Ingredients

3 to 4 slices Edwards' Virginia hickory smoked bacon
3 c. red skinned potatoes (approximately 4 to 6 medium potatoes)
2 to 3 Tbsp. chopped green onions (including tops)
2 Tbsp. best quality olive oil (see note)
2 Tbsp. tarragon vinegar
1/4 c. beef broth or beef consomme
1/4 tsp. salt
1/8 tsp. dry mustard
pinch of cayenne pepper
1/8 to 1/4 tsp. coarsely ground black pepper
1 to 2 tsp. chopped fresh parsley (for trim)
1 Tbsp. chopped green onion (for trim)

Preparation

Cook bacon until crisp; drain and crumble.
Reserve for garnish.
Boil potatoes until fork-tender; peel and slice into thin circles.
(Do not dice.)
Combine all remaining ingredients except garnish; mix well and pour over warm potatoes.
Mix very gently to prevent potatoes from breaking into pieces.
Place in serving bowl; cover and keep at room temperature until ready to serve.
When ready to serve, garnish with bacon, green onion and parsley.
Serves 6.