purple potato medley salad

they say everything is better with bacon and i learned from a dear friend long ago it works well in potato salad. for the past year i've loved the potato medley at TJ's, which consists of these vibrant, gorgeous purple potatoes. it seemed only perfect to create a potato salad combining both ingredients. i don't love mayo so often i thin it out with olive oil, citrus, fresh herbs and vinegar. 

memorial day weekend...potato salad 

* key creation

• 2 lbs potato medley (purple, yukon gold and red) 

• 3 hard boiled eggs

• 4 slices applewood smoked bacon (crumbled)

• 1/4 cup purple basil leaves (chopped)

• 1/2  tsp green peppercorns (smash up with flat side of knife)

• 2 tbsp wasabi mayonaise

• 3 tbsp of apple cider vinegar

• 1 large shallot diced

• 1 small red thai chili

• salt/pepper

• 1/4 cup olive oil

• 1 green onion stalk finely sliced

1. cut potatoes into large 1" inch pieces with the skins on. boil potatoes until fork tender

2. pan fry bacon until well done and set aside

3. boil eggs until hard boiled about 10 mins and set aside

4. whisk mayo, apple cider vinegar and olive oil until creamy

5. add diced shallots, chilis, peppercorn paste to dressing

6. in large bowl pour dressing over the potatoes, add bacon, basil and eggs and toss lightly 

7. season with salt and pepper to desired taste

8. sprinkle green onions on top to garnish