If there’s one thing my family always looks forward to, it’s potato salad, especially when it’s homemade. This bacon and shallot potato salad is a favorite in our house, and I love how it brings everyone to the table. It’s simple, flavorful, and feels like comfort food on a plate. The combination of crispy bacon and tender potatoes with a zesty mustard dressing hits all the right notes for a side dish that’s anything but ordinary.
I’ve made this recipe countless times for weekend gatherings, potlucks, and even weeknight dinners. What I love most is how versatile it is. You can serve it warm, right after making it, or at room temperature, so it’s perfect for any time of year. Plus, it’s easy to adjust the flavors to suit your taste. My kids love it with an extra splash of vinegar, and my husband goes crazy for the crispy bacon bits sprinkled throughout.
Whether you’re an experienced cook or just looking for something easy and crowd-pleasing, this recipe is a must-try. The ingredients are simple—things you likely already have in your pantry—but when you combine them, the result is delicious! And trust me, once you serve this, everyone will be asking for seconds.
How to Make Bacon and Shallot Potato Salad
Ingredients
- 2 pounds small waxy white or yellow potatoes, about the same size
- 6 ounces thick-cut bacon, diced
- 1/2 cup thinly sliced shallots
- 3 tablespoons whole grain mustard
- 1 tablespoon red wine vinegar (plus more to taste)
- 1/4 teaspoon kosher salt (adjust to taste)
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Directions
Start by placing the potatoes (unpeeled) in a large pot, and cover them with about an inch of salted water. Bring the water to a boil on medium-high heat. Cook the potatoes until they are tender when pierced with a fork, about 15 to 25 minutes depending on size. Drain them and cut them into bite-sized pieces while still warm. Set aside in a large bowl.
In the meantime, heat a skillet over medium heat and cook the chopped bacon until it’s crisp. Use a slotted spoon to transfer the bacon to a paper towel to drain, leaving the fat in the skillet.
Add the shallots to the skillet with the bacon fat and cook for about a minute, just until they start to crisp up. Remove the skillet from the heat.
In a small bowl, whisk together the whole grain mustard, red wine vinegar, salt, and pepper. Add in the crispy shallots and a bit of the bacon fat from the pan. Stir until well mixed. Crumble the bacon and add it to the dressing.
Pour the dressing over the warm potatoes and toss gently to coat them. Adjust seasoning with more vinegar, salt, or pepper if needed. Sprinkle with chopped parsley for a fresh finish. Serve warm or at room temperature.
Storing Suggestion
To store leftovers, place the potato salad in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If serving later, let it come to room temperature or gently reheat it, as it’s best served warm or at room temperature.
Cooking Tips
For an extra depth of flavor, try using applewood smoked bacon. If you like a tangier taste, add a bit more vinegar. Also, make sure to toss the potatoes while they’re still warm to let the dressing soak in better.
Serving Suggestions
This potato salad pairs wonderfully with grilled meats like chicken, steak, or sausages. You can also serve it as part of a brunch spread alongside eggs and toast. A crisp white wine or a cold beer complements this dish perfectly.
Ingredient Substitutions
If you don’t have shallots, you can substitute them with finely diced red onions or even green onions. For a vegetarian option, skip the bacon and use a teaspoon of smoked paprika to capture that smoky flavor.
Seasonal Variations
In summer, try adding fresh herbs like dill or chives for a burst of freshness. In the fall, roasted garlic or a bit of rosemary can make the salad feel more hearty. You can also swap out the mustard for a Dijon or honey mustard to mix up the flavors.
Allergen Information
This recipe contains pork and mustard, which are common allergens. If you’re allergic to mustard, try using a mustard-free vinaigrette. To make it pork-free, replace the bacon with turkey bacon or a plant-based alternative.
FAQ
Can I use another type of potato for this recipe?
Yes, you can use russet or red potatoes, but waxy potatoes like Yukon gold or fingerling are best because they hold their shape better when mixed with the dressing.
Can I make this potato salad ahead of time?
Yes, you can prepare it a day ahead. Just store it in the fridge, and let it come to room temperature before serving. Add extra dressing before serving if needed, as potatoes tend to absorb some of the dressing over time.
How do I reheat this potato salad?
To reheat, you can place it in the microwave for short intervals, stirring between, or heat it gently on the stovetop in a skillet. Add a splash of vinegar or oil if it seems dry.
What can I add for extra flavor?
You can add a variety of extras like chopped hard-boiled eggs, pickles, or even capers for a tangy twist. Fresh herbs like dill or basil can also brighten up the flavors.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. However, if you’re using store-bought bacon or mustard, always double-check the labels to ensure there are no hidden gluten-containing ingredients.
How long can I keep the potato salad at room temperature?
For safety, it’s best not to leave potato salad out at room temperature for more than two hours. If it’s particularly warm outside, reduce that time to about an hour.
Bacon and Shallot Potato Salad
Ingredients
- 2 pounds small waxy white or yellow potatoes approximately similar in size
- 6 ounces thick-cut bacon chopped
- 1/2 cup shallots thinly sliced
- 3 tablespoons whole grain mustard
- 1 tablespoon red wine vinegar plus extra to taste
- 1/4 teaspoon kosher salt or to taste
- black pepper to taste
- chopped parsley for garnish
Instructions
- Place the unpeeled potatoes in a large pot and cover them with salted water by about 1 inch. Bring to a boil over medium-high heat. Cook until tender but firm, about 15 to 25 minutes. Drain and cut into 1 1/2-inch pieces while warm. Transfer to a large mixing bowl.
- While the potatoes are cooking, heat a large skillet over medium-high heat and cook the diced bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
- In the same skillet with the bacon fat, add the sliced shallots and cook for about a minute until slightly crisp. Remove from heat.
- In a bowl, combine mustard, red wine vinegar, salt, and black pepper. Stir in the shallots and bacon fat. Crumble the bacon into the mixture and stir well.
- Toss the warm potatoes with the dressing, ensuring they are evenly coated. Adjust seasoning if needed. Garnish with chopped parsley and additional vinegar, if desired. Serve warm or at room temperature.
