Party Potatoes and Tomatoes

Ingredients

3 mediums russet potatoes peeled

4 slc bacon

5 mediums tomatoes

2 teaspoons Dijon mustard

2 tablespoons chopped fresh basil (or 2 tsps. dried)

1/2 teaspoon salt

1/4 teaspoon pepper

cup olive oil

2 tablespoons tarragon vinegar or white-wine vinegar

Preparation

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.

VARIATION: For a pretty and flavorful idea, tuck a whole basil leaf next to each tomato slice in step 4.

TIP: You can save time by using bottled Italian vinaigrette. Add 2 teaspoons dried basil before drizzling it over the vegetables.