2 pounds small red salad potatoes, diced with peel on
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons stone ground mustard
2 tablespoons harissa sauce
¼ teaspoon ground ginger
2 tablespoons chopped cilantro
¼ cup water
2 tablespoons red wine vinegar
½ pound bacon, cooked and diced
Instructions
Boil potatoes until soft (about 10 minutes). Drain water, remove from pan and set aside - I put them on the cutting board I already used for the shallow and garlic to save dishes.
In the same pot that the potatoes were boiled in, heat olive oil and then add shallot and garlic.
Cook until shallot is translucent.
Add mustard, harissa, ginger and cilantro. Stir to coat the shallots.