Warm Potato Salad
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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
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
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.
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