Feta Potato Salad

I went to a cooking class at Central Market and Nancy Marr made a great potato salad that didn't have any mayonnaise.  Instead, she used goat cheese.  I decided to change it up a bit and use feta.  I also saved the little bit of bacon fat and poured that on the hot potatoes.  Yeah, not exactly Helen-ish but it sure tasted good!  I loved when I was telling Cindy at work about how I poured the bacon grease on the hot, cooked potatoes.  She said, "Helen, that is so unlike you!"  Yeah, but sometimes you have to sacrifice for the greater good!

2+ pounds small potatoes, boiled*

1 large shallot, finely diced (or 1 bunch chives)

1-2 stalks celery, finely diced

2-3 T. fresh herbs (parsley, tarragon, dill, etc.), minced

1 T. Dijon mustard

2 T. white wine or Champagne vinegar

2 T. olive oil

3 slices bacon, small diced and cooked (reserve fat)

½ lemon, juiced

4 oz. feta, packed in water, crumbled

Boil potatoes as directed below.  Reserve 2 T. of the starchy potato water.  Mix the water with the mustard and vinegar.  Add 1-2 T. olive oil and whisk to emulsify.  Cut potatoes into quarters, put in a bowl and add bacon and grease (drain the grease if this freaks you out, but you lose a lot of flavor).  Add the celery, shallot or chives, and herbs.  Add the oil mixture and squeeze of lemon juice.  Mix in feta and serve.

*I boil the potatoes in salted water just until they are knife tender (in other words, not quite cooked).  Then I drain them in a colander and I put the colander on top of the pot.  I cover that with a dish towel and let them steam for about 10 minutes.  Perfect boiled potatoes every time!