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Crisp bacon with a Dijon vinaigrette and fresh dill with soft-boiled eggs make for the best warm potato salad ever. So easy, so good.
Warm potatoes, crispy bacon bits, fresh dill, a Dijon vinaigrette and soft-boiled eggs? Where has this been my whole life?
Mom would get the classic potato salad from our local grocery store. Loaded with mayo, hard boiled eggs and tons of celery. They sure didn’t look like that.
And now that I’ve finished all that warm potato salad, I can’t go back.
I never want a classic potato salad again. Nope, serve me all the warm goodies, please and thank you.
Oh and the best part is you can cook your soft boiled eggs right in the IP (3 minutes) while assembling everything else which is so quick and easy.
Boom. Done and done.
- 6 slices bacon, rolled
- 3 lb mixed yellow and red baby potatoes, halved
- Kosher salt and freshly ground black pepper, taste
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Whole Wheat Dijon Mustard
- 1 tablespoon red wine vinegar
- 1 shallot, chopped
- 2 tablespoon chopped fresh chives
- 3 tablespoon chopped fresh dill
- 4 soft-boiled eggs, cut or halved
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Heat a large cast-iron skillet over medium-high heat. Add bacon and sauté until brown and crispy, about 6-8 minutes. Drain excess fat; Place bacon on a plate lined with kitchen paper. Put aside.
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Place potatoes in a medium saucepan and cover 1 inch with cold salted water. Bring to a boil and simmer until tender, about 5 minutes; drain well.
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In a large bowl, whisk together the olive oil, Dijon, red wine vinegar, shallot, chives, and dill; season with salt and pepper. Stir in the potatoes and bacon until well combined.
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Serve immediately, garnished with eggs.