Basil Potato Salad

For the dressing:
Put the fresh basil, chives, thyme, and sugar in a food processor or blender. Process on high for a minute just to get everything chopped. Add the lemon juice, and pulse again. Add the eggs and blend about 1 -2 minutes till eggs are frothy. With the machine on, slowly drizzle in the oil till it’s completely emulsified and very smooth. Add the salt and pepper. Refrigerate. It will thicken up once it’s had a chance to cool down.

For the salad:
Spray a baking dish with Pam or spray oil, add the potatoes and roll them around so they are coated with the oil. Bake at 400 degrees F for about 30-40 minutes till just tender, turning the potatoes half-way through so they cook evenly. When they are done, remove from oven and allow to cool slightly.

Meanwhile, cook the diced bacon on medium-low heat in a skillet till browned and crispy. Scoop the bacon out and drain on a paper towel. Remove all but about 1-2 Tablespoons of the bacon fat. Add the diced onion and cook on medium heat till thoroughly browned (about 15 minutes).

In a separate pan, poach the two eggs in simmering water with 1 teaspoon of lemon juice till hard (about 5 minutes). Drain the eggs, cool, and chop them. (You can do hard boiled eggs instead, but poaching them is easier since you don’t have to peel them – you just crack them right into the water!) Slice the scallions very fine and set aside.

Cut the partially cooled spuds into medium sized chunks, place in a large serving bowl and sprinkle on the vinegar. Season with salt and pepper. Add the bacon, browned onions, and chopped eggs. Add half the dressing, stir well and refrigerate for at least 1 hour. Before serving, add more dressing till you reach a consistency you like and garnish with the scallions and the diced cheese (optional).

The leftover dressing (if there is any) can be served on the side for those who want a little extra, or it’s rather tasty on a green salad or pasta.