1 \u00bd to 2 lb. fingerling or baby potatoes Preheat oven to 425 F.<\/p>\n Par boil\u00a0whole potatoes in salt water for 5 minutes. Drain and dry. Toss with 1 T Olive Wood Smoked Olive Oil<\/strong> and sea salt and spread on cookie sheet. Bake 10 minutes then ‘fork cut’, shake and return to the oven for another 5 to 10 minutes. Remove from the oven and cool to room temp.<\/p>\n Put the cooled potatoes in a serving bowl, add bacon, pickles, and any optional ingredients of your choice. Combine the remaining ingredients (including the other 2 T of Smoked Olive Oil<\/strong>) to a bowl and whisk vigorously. Refrigerate while potatoes finish.<\/p>\n Pour dressing over the cooled potato mixture, toss & serve immediately.
\n1 t Saltwest Lemon Dill Infused Sea Salt<\/strong> (or other)
\n4 strips of crispy cooked bacon, crumbled
\n1\/4 C diced ‘bread & butter’ pickles
\n3 cloves garlic, mashed and minced
\n1 small egg yolk
\n3 T SOOC Olive Wood Smoked Olive Oil<\/strong><\/a> (divided 1 & 2 T)
\n1 Anchovy fillet mashed & minced (or 2 Smoked Oysters)
\n1 T SOOC Neapolitan Herb Dark Balsamic<\/strong><\/a>
\n1 T fresh squeezed lemon juice
\n1 T Pickle juice (from above)
\n1\/2 t zest from lemon
\n1 t Dijon Mustard
\n1 T grated Parmesan<\/p>\nDirections<\/h3>\n
\nBest close to room temp or refrigerate & bring back towards room temp for serving.<\/p>\n