Instructions: Cook the bacon until crisp and drain on paper towels. Chop coarsely and reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.
Cook the potatoes in lightly-salted water until tender but not mushy. Drain, cool slightly, and slice unpeeled into thick rounds. While the potatoes are still warm, gently mix them with the reserved bacon, onions, herbs and Mustard-Beer Vinaigrette. Correct seasoning and serve warm or at room temperature.
This recipe yields 6 to 8 servings.
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