Warm Potato Salad

Name: Warm Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 6 lices Bacon; 3 pound mixed yellow and red baby potatoes; Kosher salt and freshly ground black pepper; 3 tablespoons extra virgin olive oil; 2 tablespoons whole grain dijon mustard; 1 tablespoon red wine vinegar; 1 shallot; 2 tablespoons chopped fresh chives; 3 tablespoons chopped fresh dill; 4 soft boiled eggs

User Reviews

4.8

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 servings
Course
Side Dish, Salad
Cuisine
American, International

Warm Potato Salad

Iris Warren

Report

Crisp bacon with a Dijon vinaigrette and fresh dill with soft boiled eggs make for the best warm potato salad ever. So simple, so good.

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Ingredients

Servings

6 lices Bacon diced
3 pound mixed yellow and red baby potatoes halved
Kosher salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
2 tablespoons whole grain dijon mustard
1 tablespoon red wine vinegar
1 shallot minced
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill
4 soft boiled eggs sliced or halved

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Instructions

Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
Place potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 5 minutes; drain well.
In a large bowl, whisk together olive oil, Dijon, red wine vinegar, shallot, chives and dill; season with salt and pepper, to taste. Stir in potatoes and bacon until well combined.
Serve immediately, topped with eggs.