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This warm potato salad is a flavorful twist on the classic potato salad—no mayo required! Tender baby potatoes are tossed in a tangy, herb-infused dressing, complemented by smoky bacon and creamy soft-boiled eggs.
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Cuisine: American
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Why You’ll Love Making It
- Quick & Easy – Ready in just 30 minutes, making it perfect for a weeknight side dish or a last-minute potluck contribution.
- No Mayo Needed – Unlike traditional potato salads, this version is dressed with a tangy, herby vinaigrette, making it lighter and more flavorful.
- Crispy Bacon Goodness – The smoky crunch of bacon adds the perfect contrast to the creamy potatoes.
- Elevated Flavor – Dijon mustard, fresh dill, and chives create a balanced mix of tangy, herby, and savory flavors.
- Versatile & Customizable – Serve it warm or at room temperature, and add extras like capers, pickles, or even a handful of arugula for a twist.
Ingredients
- 6 slices bacon, diced – Provides a crispy, smoky contrast to the tender potatoes.
- 3 pounds mixed yellow and red baby potatoes, halved – A mix of creamy and slightly waxy potatoes ensures the perfect texture.
- Kosher salt and freshly ground black pepper, to taste – Balances the flavors and enhances seasoning.
- 3 tablespoons extra virgin olive oil – Creates a smooth, flavorful base for the vinaigrette.
- 2 tablespoons whole grain Dijon mustard – Adds a tangy, slightly spicy depth with a hint of texture.
- 1 tablespoon red wine vinegar – Brightens up the dish with a mild acidity.
- 1 shallot, minced – Brings a mild onion-like sharpness that complements the dressing.
- 2 tablespoons chopped fresh chives – Provides a fresh, mild onion flavor.
- 3 tablespoons chopped fresh dill – Infuses the salad with a fragrant, herby finish.
- 4 soft-boiled eggs, sliced or halved – Adds a creamy, rich element for extra satisfaction.
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Instructions
Step 1: Cook the Bacon
Heat a large cast iron skillet over medium-high heat. Add diced bacon and cook, stirring occasionally, until browned and crispy, about 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the skillet for extra flavor.
Step 2: Boil the Potatoes
Place halved potatoes in a medium saucepan and cover with cold salted water, ensuring the water level is about 1 inch above the potatoes. Bring to a boil, then reduce to a simmer. Cook for 5-7 minutes, or until potatoes are fork-tender but still hold their shape. Drain well and let them steam-dry for a minute to avoid excess moisture.
Step 3: Prepare the Vinaigrette
In a large mixing bowl, whisk together the olive oil, whole grain Dijon mustard, red wine vinegar, minced shallot, chives, and dill. Season with salt and pepper to taste. The mixture should be well-balanced—taste and adjust the seasoning if needed.
Step 4: Assemble the Salad
While the potatoes are still warm, transfer them to the bowl with the vinaigrette. Gently toss until evenly coated, allowing the dressing to soak into the potatoes. Stir in the crispy bacon for a savory, crunchy contrast.
Step 5: Add Eggs & Serve
Transfer to a serving dish. Arrange sliced or halved soft-boiled eggs on top for a creamy finish. Serve immediately while warm for the best flavor.
FAQs
Can I make this potato salad ahead of time?
Yes! While it’s best served warm, you can prepare the components separately and assemble them just before serving. Store the cooked potatoes, vinaigrette, and bacon separately in airtight containers in the fridge for up to 2 days. Reheat the potatoes slightly before tossing them with the dressing and bacon.
What can I serve with this warm potato salad?
This dish pairs beautifully with grilled meats like steak, chicken, or salmon. It’s also great as part of a brunch spread alongside avocado toast, fresh greens, or a light soup.
