Potato Salad with Bacon and Herbs
This easy potato salad recipe with crispy bacon, fresh herbs, and a tangy mustard vinaigrette is the perfect summer side dish.
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!