- 30 small small potatoes, or more as needed
- 1 large red onion, sliced into 1/8-inch pieces
- 1 teaspoon dried tarragon
- 3 fluid ounces white wine
- 4 slices bacon, cut into 1/2-inch pieces
- 1/2 cup tzatziki sauce, or more to taste
- 5 tablespoons chopped fresh chives
- salt and ground black pepper to taste
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
- Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.
03/30/2018
recipepes.com
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