It's almost picnic season and I am thrilled to be thinking of some great recipes that can work for a laid back outing, family gathering, or my personal favorite- camping. This Warm Potato Salad with Bacon and Dijon is a great side dish to accompany anything on your menu, and it's also great served cold too, so leftovers are easy! Crispy bacon, tender shallots, combined with the tangy sweetness from the vinegar and Dijon really make this Warm Potato Salad a bright and flavorful side dish option that is sure to be a highlight of your next picnic.
How to Make Warm Potato Salad
This is a very simple recipe to put together, but you've got to time things properly to make the most of your efforts. This recipe typically takes me just over 30 minutes to prepare.
- Start boiling the potatoes first since those take the longest time to cook.
- Boil the eggs (soft or hard boiled are great, whichever you prefer).
- Prepare the bacon dressing.
- Toss and serve!
Warm Potato Salad with Bacon and Dijon
Perfectly tender red potatoes and crispy bacon, combined with the tangy sweetness from the vinegar and Dijon really make this Warm Potato Salad a bright and flavorful side dish option that is sure to be a highlight of your next picnic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
- Category: Salad
Ingredients
3 lbs. baby red potatoes, halved
¾ lb (6-8 slices) thick sliced bacon, chopped
½ cup minced shallots
¼ cup apple cider vinegar
2 tablespoons water
1 tablespoon olive oil
1 tablespoon Dijon
3 tablespoons granulated sugar
Salt and pepper
¼ cup finely chopped green onions
6 soft boiled eggs, for serving (hard boiled are great too)
Instructions
In a large pan filled with cold water, add potatoes and 1 tablespoon of salt. Bring to a boil and cook uncovered until fork tender, about 20 minutes, adjusting heat as needed to maintain a gentle boil. Transfer cooked potatoes to a very large bowl.
Soft boil the eggs: Gently add 6 cold eggs to a pot of boiling water for 6 ½ minutes. Immediately remove to a bowl of ice water until cool enough to handle. Peel eggs and set aside.
Meanwhile, in a large skillet, brown the bacon. Transfer bacon to a plate and set aside, reserving 1-2 tablespoons of the fat in the skillet.
Add shallots to the skillet, sautéing until tender. Whisk in the water, olive oil, Dijon, granulated sugar, and salt and pepper to taste. Return bacon to the pan and stir to combine.
Pour the bacon mixture over the cooked potatoes. Add the green onions and toss gently until completely coated. Taste and adjust salt and pepper as needed.
Serve warm with halved soft boiled eggs.
Notes
This salad is also very good when served cold.
Keywords: warm potato salad, no mayo potato salad, bacon dijon potato salad
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