Party Potatoes and Tomatoes

Making homemade tarragon vinegar saves money. Place three 5-inch sprigs of tarragon in a bottle of white-wine vinegar. Let stand in a dark place for 3 weeks. Once refrigerated, it will keep for up to 1 year.

Ingredients

3 medium russet potatoes

4 slices of bacon

3 medium tomatoes

DRESSING:

2 Tbsp chopped fresh basil or 2 teaspoons dried basil

1/2 tsp salt

1/4 tsp pepper

1/3 cup olive oil

2 Tbsp tarragon vinegar or white-wine vinegar

2 tsp Dijon mustard

Directions

1. Cut the potatoes into 1/4-inch-thick slices. Place in a saucepan with enough water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 10 minutes. Drain.

2. Meanwhile, cook bacon in a small skillet over medium-high heat until crisp, about 8 minutes. Cool and crumble bacon; set aside. Cut tomatoes into 1/4-inch-thick slices.

3. Combine mustard, basil, salt and pepper in a small bowl; mix well with a fork. Gradually beat in oil, then vinegar.

4. Arrange potato and tomato slices alternately on a serving platter. Drizzle dressing over top. Sprinkle with crumbled bacon.