Description
This warm potato salad is rich, savory, and full of tangy, herb-infused flavor. Made with tender baby potatoes, crispy bacon, and a warm mustard vinaigrette, it’s a cozy yet bright side dish that’s perfect for potlucks, dinners, or weekend meals. Unlike the mayo-heavy cold version, this recipe is lighter and allows the dressing to soak directly into the warm potatoes for deep, satisfying flavor in every bite. It’s versatile, easy to prepare, and guaranteed to be a crowd favorite.
Ingredients
Scale
- 2 pounds baby potatoes or Yukon Golds, scrubbed
- 4 slices thick-cut bacon, chopped (optional)
- 1 small red onion or 2 shallots, finely diced
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons chopped fresh parsley (or dill/chives)
- Salt and freshly cracked black pepper, to taste
- Optional: 1 teaspoon capers, handful arugula or baby spinach
Instructions
- Place potatoes in a large pot, cover with cold salted water. Bring to a boil and cook 15–20 minutes until tender. Drain and set aside to cool slightly.
- While potatoes cook, sauté chopped bacon in a skillet until crisp. Set aside on paper towels.
- Reserve 1–2 tbsp bacon fat in skillet. Add onion and cook 2 minutes over low heat.
- Whisk in mustard and vinegar. Slowly add olive oil while whisking until emulsified. Season with salt and pepper.
- Cut warm potatoes in half. Place in a large bowl. Pour warm dressing over and toss gently.
- Add bacon and half the herbs. Toss again and taste for seasoning.
- Let sit 5–10 minutes. Garnish with remaining herbs before serving.
Notes
You can prepare the potatoes and dressing in advance but mix just before serving to keep flavors vibrant.
For added texture, try topping with toasted walnuts or sunflower seeds.
To make it a main dish, top with a poached egg or grilled salmon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Pan-frying
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280