There’s something about a potato salad that brings me back to my family gatherings during summer. Every year, my cousins, aunts, and uncles would gather for a big barbecue, and someone was always tasked with bringing the potato salad. But this particular version, loaded with crispy bacon and fresh herbs, didn’t make its way into my life until a few summers ago on a trip to the French countryside.
I had been traveling through Provence, a region known for its picturesque lavender fields, rustic cuisine, and fresh ingredients. One warm afternoon, I found myself at a small family-owned bistro tucked away in the rolling hills. The scent of fresh herbs and roasted meats filled the air as we sat on the sun-soaked patio. When the waiter brought out a simple potato salad alongside our meal, I was intrigued. It wasn’t the heavy, mayonnaise-laden salad I was used to, but something lighter and more refined, yet still full of flavor. The potatoes were tender, but they still held their shape, dressed in a tangy mustard vinaigrette and tossed with crispy bits of bacon, fresh herbs, and a touch of shallot for an extra punch. It was a revelation!
As I sat there, enjoying the meal with my friends, it struck me how food can capture a place, a time, or even a feeling. That salad, with its bright flavors and simple ingredients, brought together everything I love about French cooking—fresh, seasonal produce elevated with just a few key additions. When I returned home, I knew I had to recreate it, and it’s become a staple at my family’s summer get-togethers ever since. Now, whenever I make this potato salad with bacon and herbs, I’m transported back to that sunny afternoon in Provence, sharing food and laughter with friends.
This dish is perfect for potlucks, picnics, or as a simple side dish for a summer meal. The combination of golden potatoes, smoky bacon, and fresh herbs makes it irresistible, while the Champagne vinegar and Dijon mustard dressing gives it just the right amount of tang. Best of all, it’s incredibly easy to make and can be served warm or at room temperature, so it’s as flexible as it is flavorful.
Making Potato Salad with Bacon and Fresh Herbs
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Ingredients
- 1 1/2 pounds (680 grams) gold potatoes
- 8 ounces (227 grams) bacon strips
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) Champagne vinegar
- 2 teaspoons (10 grams) Dijon mustard
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 1 medium shallot, minced
- Flaky sea salt
Directions
- Chop the potatoes into 1-inch cubes and place them in a pot with cold water, covering them by 2 inches. Add a couple of tablespoons of kosher salt.
- Bring the water to a boil and cook the potatoes for about 10-15 minutes, or until they are fork-tender yet firm.
- While the potatoes cook, cut the bacon into small pieces. Place the bacon in a cold pan, then cook over medium heat until crispy. Drain the bacon on paper towels.
- In a large mixing bowl, whisk together the olive oil, Champagne vinegar, Dijon mustard, sugar, fine sea salt, and black pepper.
- Drain the cooked potatoes and immediately toss them in the dressing, ensuring they are well coated.
- Mix in the crispy bacon, chopped herbs (parsley, dill, tarragon), and minced shallot. Gently stir everything together.
- Season with flaky sea salt to taste. Serve the salad warm or at room temperature for the best flavor.
Storing Suggestion
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. For the best taste, allow it to come to room temperature before serving again.
Cooking Tips
If you prefer a lighter dressing, you can replace part of the olive oil with Greek yogurt. For an extra zing, add a tablespoon of lemon juice to the dressing.
Serving Suggestions
This potato salad pairs wonderfully with grilled meats, sandwiches, or seafood. Garnish with additional fresh herbs for an elevated presentation, and serve alongside chilled iced tea or a crisp white wine.
Ingredient Substitutions
If you’re out of Champagne vinegar, white wine vinegar or apple cider vinegar can be used as substitutes. Turkey bacon is a great alternative for a leaner option, and shallots can be replaced with red onions if needed.
Seasonal Variations
During summer, you can add fresh diced tomatoes or cucumbers for a refreshing twist. In the colder months, roasted sweet potatoes can be used in place of gold potatoes for a heartier version.
Allergen Information
This recipe contains bacon, which some people avoid due to dietary restrictions. You can substitute with a plant-based bacon alternative or simply omit it altogether. The recipe also contains mustard, which may trigger allergies in some individuals.
FAQ:
Can I make this potato salad in advance?
Yes, you can make the potato salad a day ahead. Just be sure to store it in the refrigerator and let it reach room temperature before serving for optimal flavor.
Can I use other types of potatoes?
Yes, you can substitute the gold potatoes with red potatoes or Yukon gold for a different texture. Just ensure they’re cooked until tender.
How do I prevent the potato salad from becoming mushy?
Be careful not to overcook the potatoes. They should be tender but still hold their shape. Also, toss them gently in the dressing to avoid breaking them apart.
Can I serve this potato salad cold?
While it’s best served warm or at room temperature, it can be enjoyed cold, especially on a hot day. Just allow it to sit at room temperature for a bit before serving to bring out the flavors.
How can I make this potato salad vegetarian?
Simply omit the bacon or replace it with a vegetarian alternative, such as tempeh bacon or crispy mushrooms for a savory bite.
What is the best way to reheat leftover potato salad?
While potato salad is often eaten cold, if you want to warm it, gently reheat it in a microwave-safe dish for about 30 seconds or until it reaches your desired temperature.
Potato Salad with Bacon and Herbs
Ingredients
- 1 1/2 pounds 680 grams gold potatoes
- 8 ounces 227 grams bacon strips
- 2 tablespoons 30 ml extra-virgin olive oil
- 2 tablespoons 30 ml Champagne vinegar
- 2 teaspoons 10 grams Dijon mustard
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 1 medium shallot minced
- Flaky sea salt
Instructions
- Cut the potatoes into 1-inch cubes of halfed.
- Add them to a medium pot with enough cold water to cover by about two inches and two tablespoons of kosher salt.
- Bring the water to a boil, then cook the potatoes until tender but still firm, about 10-15 minutes from boiling.
- While the potatoes cook, chop the bacon into small pieces and place in a cold pan over medium heat. Cook until crispy, then drain on paper towels.
- In a large bowl, mix together the olive oil, Champagne vinegar, Dijon mustard, sugar, fine sea salt, and black pepper.
- Once the potatoes are cooked, drain them and add them to the bowl with the dressing. Toss to coat well. Stir in the bacon, herbs, and minced shallot.
- Season with flaky sea salt to taste.
- Serve the salad warm or at room temperature. Enjoy!
