Warm Potato Salad
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Cuisine
American, International
Warm Potato Salad
Description
Warm Potato Salad blends two types of halved baby potatoes, yellow and red, cooked just until tender then combined with crispy diced bacon for smoky saltiness. The potatoes remain warm to better soak up the dressing, which is a tangy mix of extra virgin olive oil, Dijon mustard, red wine vinegar, minced shallot, fresh chives, and dill. This dressing lends a bright, herby acidity that contrasts well with the richness of the bacon and potatoes.
Soft-boiled eggs sliced or halved are added just before serving, lending additional creamy texture and balancing flavors. Fresh herbs scattered throughout enhance the salad's freshness and complexity. This salad serves as a substantial accompaniment to grilled meats or stands well on its own for a casual outdoor meal.
The immediate serving of the salad while still warm helps keep bacon crisp and maximizes flavor absorption into the potatoes. Using fresh herbs and freshly prepared eggs elevates the texture and flavor balance.
Ingredients
- 6 lices Bacon diced
- 3 pound yellow baby potato halved, mixed
- 3 pound red baby potato halved, mixed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard whole grain
- 1 tablespoon red wine vinegar
- 1 shallot minced
- 2 tablespoons chives chopped fresh
- 3 tablespoons dill chopped, fresh
- 4 egg sliced or halved, soft boiled
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.
User Reviews
Overall Rating
4.8
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