French Dijon Potato Salad

Ingredients:

• 1 1/2 pounds of Yukon gold mini potatoes, diced (you can peel them if you prefer).
• 3 tablespoons parsley, chopped
• 3 tablespoons dill, chopped
• 3 green onions, thinly sliced
• 1 shallot, finely diced (optional)
• 2 tablespoons olive oil
• 2 tablespoons red wine or apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon grainy mustard
• 1 clove garlic, minced/grated (optional)
• 3 slices of crisp bacon, crumbled 
• Salt and pepper to taste

Directions:

1. Cook the Potatoes:
   • Put the diced potatoes into a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender but still firm, about 10-15 minutes. Drain and let them cool slightly.
2. Prepare the Vinaigrette:
   • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grainy mustard, and minced garlic (if using). Season with salt and pepper to taste. Fine-tune the acidity or seasoning to suit your taste preferences.
3. Combine the Salad:
   • In a large mixing bowl, combine the slightly cooled potatoes, chopped parsley, dill, sliced green onions, diced shallot (if using), and crisp crumbled bacon.
   • Drizzle the prepared vinaigrette over the potato mixture. Gently toss to ensure all the ingredients are evenly coated with the dressing.
4. Serve:
   • Taste and adjust the seasoning if necessary. The salad can be served warm or chilled, depending on your preference. If serving chilled, let the salad marinate in the refrigerator for at least an hour to allow the flavors to meld together.
   • Garnish with additional fresh herbs, if desired, before serving.