Warm Potato Salad with Leek, Crisp Bacon and Mustard Dressing

Chop 60 gr Bacon Slice into small pieces, slice cleaned 75 gr Leek into thin half-moons, finely grate ³/₄ clove Garlic, chop fresh 5 gr Parsley, and cut 250 gr Potatoes into bite-sized chunks.

In a small bowl, whisk together grated ³/₄ clove Garlic, 3 tsp Dijon Mustard, ¹/₂ tbsp Honey, ³/₄ tbsp Apple Vinegar, 1 ¹/₄ tbsp Olive oil extra virgin, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Powder until emulsified into a smooth dressing.

Place chopped 60 gr Bacon Slice into a cold skillet, set over medium heat, and fry for 5 to 7 minutes until crisp and browned, then remove the bacon with a slotted spoon, leaving the rendered fat in the pan.

Add 1 ³/₄ tsp Butter to the skillet with the reserved bacon fat, add sliced 75 gr Leek, and cook over medium-low heat for 6 to 8 minutes until tender and sweet without browning heavily.

Steam or gently warm cut 250 gr Potatoes in a covered pot for 3 to 4 minutes until thoroughly heated through.

Transfer warm 250 gr Potatoes to a large serving bowl, then gently fold in softened 75 gr Leek and 45 gr Bacon Slice.

Pour the prepared mustard dressing over the warm mixture and toss gently so warm 250 gr Potatoes absorb the flavors.

Finish by topping the salad with 15 gr Bacon Slice, chopped fresh 5 gr Parsley, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Powder, then serve immediately while warm.