Red Potato Salad with Mustard and Bacon

8 1/2 pounds small red potatoes, scrubbed

15 slices bacon, cooked, drained and crumbled

20 scallions, thinly sliced

1/2 cup plus 2 Tbsp Dijon mustard

5 Tbsp white wine vinegar

1 cup olive oil

5 tsp kosher salt, plus more to taste

Freshly ground pepper to taste

1/4 cup chopped fresh tarragon

1/2 cup chopped Italian parsley

Place the potatoes in a large pot and cover with cold water.
Bring to a boil, lower the heat slightly, cover and cook until tender for about 25 minutes.

Drain and cool. Cut into quarters and place in a large bowl. Toss with the bacon and scallions.

Whisk the mustard and vinegar together. Slowly, whisk in the olive oil. Stir in the salt and pepper. Pour over the potatoes and toss. Mix in the tarragon and parsley. Season with more salt and pepper, if needed. Serve at room temperature.

Serves 20.