Recipe: Potato Salad with Herbs, Peas and Bacon and Fresh Herbs

POTATO SALAD WITH HERBS, PEAS AND BACON

2 pounds Red Bliss potatoes
4 slices bacon, cooked and crumbled
1 cup cooked peas
FOR THE DRESSING:
6 tablespoons olive oil
3 tablespoons wine vinegar
1 teaspoon Dijon mustard
FOR THE SALAD:
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
Salt and pepper (to taste)

Cook potatoes in salted water until fork-tender.

Cut potatoes into bite-size pieces and place in bowl. Fold in bacon, then peas.

Mix oil, vinegar and mustard; pour over potatoes. Sprinkle salad with parsley, chives and thyme. Add salt and pepper. Refrigerate.

Bring to room temperature before serving.

Makes 4-6 servings
Source: Heather McPherson, Orlando Sentinel, July 2, 2008