Warm Potato Salad
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(24)
Ingredients
8 servings
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve immediately, topped with eggs.
Step 5
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Chef's notes
You can make your soft boiled eggs right in the IP (3 minutes) as you assemble everything else, making this so quick and easy.
