Description
A comforting and hearty dish with tender potatoes, crispy bacon, and a tangy, warm dressing. This warm potato salad is a perfect side dish for any occasion, from barbecues to family dinners.
Ingredients
- 2 pounds Yukon Gold or red potatoes
- 6 strips of bacon, chopped
- 1 small shallot or ½ red onion, finely chopped
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- ¼ cup olive oil
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
- Fresh herbs like parsley or dill, chopped
- Optional: Sour cream or Greek yogurt for creaminess
Instructions
- Boil the potatoes in salted water until tender, about 12–15 minutes. Drain and set aside.
- Cook the bacon in a skillet over medium heat until crispy. Remove and set aside, reserving the bacon fat.
- In the same skillet, sauté the shallots until softened. Add the mustard, vinegar, olive oil, and honey, stirring to combine.
- Pour the warm dressing over the potatoes and toss gently. Add the bacon and herbs and toss again. Serve warm.
Notes
- The salad tastes even better after it sits for a few hours, so make it ahead if you can.
- Use your favorite herbs to customize the flavor. Parsley adds freshness, while dill brings a more earthy, tangy note.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American