Chef Rocco DiSpirito brings you an assortment of cool, summertime salads.

Also try Rocco's Red and Yellow Fruit Salad and Tomato and Cucumber Carpaccio.

Ingredients

Directions

1. Rinse the potatoes and put them in a large stockpot with a handful of kosher salt, thyme, garlic and peppercorns. Bring to a simmer, stirring now and then, and cook until the potatoes are cooked through, but not mushy, about 15 minutes, depending on size. Drain and let cool slightly.

2. While the potatoes are cooking, put the bacon in a 10-inch sautÈ pan and heat over medium-low heat. The fat will slowly render and the bacon will begin to sizzle. Cook until the bacon is golden brown, but still a bit chewy. Drain the bacon, reserving the fat.

3. In a small bowl, whisk together the mustard, vinegar and 3 tablespoons of the bacon fat. Season to taste with the sugar. The dressing should be tangy-sweet.

4. While the potatoes are still warm, peel them and slice into 1/2-inch rounds. Toss with the bacon, dressing and parsley. Season to taste with salt and pepper.

Serves 6.

Recipe courtesy of Rocco DiSpirito, copyright 2002.

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