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.
Warm potatoes, crisp bacon bits, fresh dill, a Dijon vinaigrette and soft boiled eggs? Where has this been my entire life?
Mom would get the classic potato salad from our local grocery store. Loaded with mayo, hard boiled eggs and tons of celery. They for sure didn’t look like this.
And now that I’ve done the whole warm potato salad goodness, I can’t go back.
I never ever want a classic potato salad ever again. Nope, serve me up all the warm goodies, please and thank you.
Oh, and the best part here is that you can make your soft boiled eggs right in the IP (3 minutes) as you assemble everything else, making this so quick and easy.
Boom. Done and done.
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.
Ingredients:
- 6 slices 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
Directions:
- Heat a large 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 large 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.
Did you Make This Recipe?
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a cousin to Hungarian rakott krumpli
Sorry this was a huge flop at an anniversary bbq I hosted for my MIL & FIL .
No one came close to finishing what they took on their plates and my family said it was terrible. I LOVE ACV but even I had to admit it was gross.
I wasted a huge amount of potatoes and bacon and was extremely disappointed
Threw out the recipe and will NEVER make this again. And just to be clear I followed the recipe exactly so I didn’t mess up there.
I’m not trying to be mean either folks it was just not what I was hoping it would be and after reading all the wonderful reviews honestly thought I picked a winner.
Just my feedback!
There’s no ACV in the recipe? Did you use it instead of the red wine vinegar?
Super easy, super delicious – only sub was green onion for shallots and chives.
This is so good. I made the recipe exactly as stated except for one addition I added roasted shaved brussesls sprouts. Very yummy!
I’ve got my own chickens and I was trying to find a recipe where I could use my excess eggs and provide a hot filling meal for the homeless. Potatoes are super filling, warm and healthy. I use a piece of ham I stead of bacon. I cook about 20-30 portions a week now every week. It’s ideal because it can be eaten hot or cold. Every week I get rave reviews and your recipe has helped to feed so many hungry people. Keep up the good work.
I’m not ready for Salad season to end, so this is exactly what I needed!!
Soft boiled eggs are literally my favourite thing, plus potatoes and CRISPY BACON! Yep – I’ll be making this again, in the depths of winter, when I need that something.
That just made me salivate! Looks sooooo good and perfectly cooked eggs!
Wow! I didn’t have baby potatoes so used Yukon golds. Didn’t have shallots so used scallions. Cooked my eggs hard as the hubster is funny about soft boiled. This was divine! Added some chopped celery and red bell pepper. That dressing is awesome. Will def make this again!
OH MY.
I ‘m a huge fan of those overly mayo-ed celery based potato salads you mentioned, but THIS – this is convert worthy. I used turkey bacon since I don’t eat pork, and used dried herbs instead of fresh, and it was still amazing!
Very good salad. I added sugar to the dressing. I also added some grated Parmesan cheese. In addition, I roasted my potatoes instead Of boiling them. Because of these changes, I didn’t think I could give five stars. I really don’t know what it outdo taste like made according to directions. I do know the salad dressing needed sugar. It tasted too vinegary. This is a very good salad, that my whole family liked.
Why would you change the recipe completely and then give it a less than 5 star review? You didn’t actually make the recipe as written…you made a completely different dish. I see reviews like this all the time and am just so confused. If you didn’t make it as it was written you shouldn’t be writing a review. JMHO – maybe something to think about in the future.
Awesome salad, will make this again! The whole family liked it.
Delicious
Made this for a baby shower and it was a hit! I only used 2lbs potatoes, half the herbs, and used bacon bits to save time. Still delicious!
We’re so glad it was such a hit at the baby shower! Congrats to the expecting mama!
This was damn delicious!
We never get tired of hearing that, Lynn! 🙂
Delicious! Added 2 TBSP of honey for a honey mustard vinaigrette.
Sounds amazing!
I can’t find whole grain Dijon mustard. Only whole grain OR Dijon mustard. Which should I use?
This was a very easy and absolutely delicious dish. My family loved it. I will definitely add it to my menu.
That’s what we love to hear! Thanks, Elaine!
LOVE GOOD POTATO SALAD..
Can’t wait to try this recipe. I imagine it’s just as good cold.
Does it have to be reheated each time?
Janet, I find that this is truly best when served warm, but you can certainly serve it cold if that’s what you prefer. 🙂
oh my god!!! this really looks like the BEST recipe for potato salad. YUM!!!!
I just recently discovered warm potato salads… They are just fabulous! Can’t wait to give this one a try! This type of potato salad is my favorite.I could eat this for breakfast! So yummy. I’ll share on FB and Twitter.