3lbsred or other waxy potatoes like Yukon goldsscrubbed clean, any bad spots removed
1/3-1/2lbbacon bits with 2 tsps. of reserved rendered drippings
¼cupolive oilomit if adding mayonnaise
2Tspicy brown mustard
1cuparugula blossomsif available, any edible flower with a bit of peppery kick would be nice here, nasturtiums or radish flowers for example
salt and pepper to tastethere were enough salty ingredients here that I added, at most, a small pinch of kosher salt – for pepper I added about four grinds from the pepper mill
Aleppo pepper or smoked paprika for garnish
Add the potatoes to a large saucepan and just cover with well salted water. Bring to a boil, reduce heat to a simmer and cook until the potatoes are fork tender, usually about 25 to 30 minutes depending on size. Drain the potatoes and set aside to cool.
While the potatoes cook, cook the bacon if you haven’t already, reserving about two teaspoons of the rendered drippings.
While the potatoes cool whisk together the mustard and vinegar in a large mixing bowl. Slowly whisk in the ¼ cup of olive oil. If adding mayo to the salad, omit the olive oil at this point. Season lightly with salt and pepper.
When the potatoes are cool enough to handle, cut them into ½-inch dice.
Toss the warm potatoes with the vinaigrette, the bacon bits, and the reserved renderings. If adding mayo toss in about a half cup now. Add the chives, and toss again. Taste to test salt and pepper levels and add more if necessary. Top with a few dashes of Aleppo peppers or paprika and the arugula blossoms. Serve immediately or refrigerate for up to 1 day.