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4.8 from 72 votes

Warm Potato Salad

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately, topped with eggs.