There’s something undeniably comforting about a family gathering where the smell of home-cooked food wafts through the house, inviting everyone to the table. For me, one of those cherished recipes that brings back a flood of memories is my Bacon and Shallot Potato Salad. It’s not just a dish; it’s a piece of my family’s history, intertwined with laughter, stories, and countless shared meals.
I remember a particular summer when our family decided to host an outdoor barbecue. The weather was perfect, with a gentle breeze and the sun casting a golden glow over the backyard. As we prepared for the feast, my mother called me over to help with the potato salad. The kitchen was bustling with activity—my cousins were busy prepping salads, my uncle was manning the grill, and the aroma of sizzling bacon filled the air.
My mother’s Bacon and Shallot Potato Salad was always the star of our gatherings. There was something magical about the way the crispy bacon mingled with the tender potatoes and the sharp tang of whole grain mustard. It was the kind of dish that everyone eagerly anticipated, eagerly scooping up generous servings and savoring each bite. The recipe itself is deceptively simple, yet it manages to deliver a burst of flavor that makes it unforgettable.
The secret to this dish lies in its simplicity and the way each ingredient complements the others. The waxy potatoes, which hold their shape beautifully, pair perfectly with the crispy bacon and caramelized shallots. The mustard and red wine vinegar bring a tangy brightness that cuts through the richness, creating a balanced and satisfying salad. And of course, there’s the chopped parsley—a touch of freshness that adds a vibrant green pop and a hint of herbaceous flavor.
As we gathered around the table that day, the potato salad was a hit, as always. My family’s laughter and stories flowed as freely as the food, and I found myself reflecting on how these simple moments create lasting memories. Now, every time I prepare this dish, I’m transported back to that sunny day, surrounded by loved ones and savoring a meal that’s as meaningful as it is delicious.
If you’re looking for a dish that embodies warmth and togetherness, this Bacon and Shallot Potato Salad is perfect. It’s easy to prepare, yet it offers a complex blend of flavors that will impress your guests and bring a touch of nostalgia to your table.
How to Make Bacon and Shallot Potato Salad
Ingredients
- 2 pounds small waxy white or yellow potatoes, cut to a uniform size
- 6 ounces diced thick-cut bacon
- 1/2 cup finely sliced shallots
- 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
Directions
- Start by placing the whole unpeeled potatoes into a large pot. Cover them with salted water so it is about 1 inch above the potatoes. Bring to a boil over medium-high heat and cook until the potatoes are just tender, which should take 15 to 25 minutes depending on their size. Drain and cut the potatoes into 1 1/2-inch pieces while they are still warm. Transfer the pieces to a large mixing bowl.
- While the potatoes are cooking, heat a large skillet over medium-high heat and cook the bacon until it becomes crispy. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.
- Add the sliced shallots to the skillet with the bacon fat and cook for about a minute until they begin to crisp up. Remove the skillet from the heat.
- In a separate bowl, whisk together the mustard, red wine vinegar, salt, and pepper. Stir in the crispy shallots and bacon fat. Crumble the bacon into the mixture and combine well.
- Toss the warm potato pieces with the dressing, adjusting the seasoning as needed. Garnish with chopped parsley and, if desired, a bit more red wine vinegar. Serve the salad warm or at room temperature.
Storing Suggestion
This potato salad can be stored in an airtight container in the refrigerator for up to 3 days. To refresh the flavors, you can stir in a little extra vinegar before serving.
Cooking Tips
To ensure even cooking of the potatoes, try to cut them into uniform pieces. For a richer flavor, you can use bacon with a higher fat content. If you prefer a less tangy salad, adjust the amount of red wine vinegar according to your taste.
Serving Suggestions
This potato salad pairs wonderfully with grilled meats or as a hearty side dish at a potluck. Garnish with extra parsley and serve alongside a fresh green salad for a balanced meal.
Ingredient Substitutions
If you don’t have whole grain mustard, yellow mustard can be used instead. For a vegetarian version, substitute the bacon with smoked tempeh or a similar plant-based alternative.
Seasonal Variations
In the summer, you can add fresh herbs like dill or chives to the salad for a seasonal twist. During the fall, consider adding a handful of roasted squash cubes for added sweetness and texture.
Allergen Information
This recipe contains bacon, which may be a concern for those with dietary restrictions. For a bacon-free option, use a plant-based substitute or omit the bacon entirely.
FAQ:
How can I make this potato salad ahead of time?
You can prepare the potato salad up to 3 days in advance. Store it in an airtight container in the refrigerator and add the parsley just before serving.
Can I freeze this potato salad?
It is not recommended to freeze potato salad as the texture of the potatoes can change significantly once thawed.
What can I use instead of bacon?
For a vegetarian version, you can use smoked tempeh or a plant-based bacon substitute.
How do I make the salad less tangy?
If you prefer a less tangy flavor, reduce the amount of red wine vinegar in the dressing or adjust to taste.
Can I use other types of mustard?
Yes, you can substitute whole grain mustard with yellow mustard or Dijon mustard depending on your preference.
What is the best way to reheat this potato salad?
The salad is best served at room temperature or slightly warmed. You can gently reheat it in a microwave-safe dish, stirring occasionally, or let it come to room temperature before serving.
Bacon and Shallot Potato Salad
Ingredients
- 2 pounds small waxy white or yellow potatoes cut to a uniform size
- 6 ounces diced thick-cut bacon
- 1/2 cup finely sliced shallots
- 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
- Begin by placing the whole unpeeled potatoes into a large pot and covering them with salted water by 1 inch. Heat over medium-high until boiling, then cook until the potatoes are just tender, about 15 to 25 minutes, depending on size. Drain the potatoes and cut them into 1 1/2-inch pieces while still warm. Transfer to a large mixing bowl.
- In the meantime, cook the bacon in a large skillet over medium-high heat until crispy. Remove the bacon with a slotted spoon and set it on a paper-towel-lined plate.
- Add the sliced shallots to the skillet with the bacon fat and cook for about a minute, until they begin to crisp. Remove from heat.
- In a separate bowl, combine mustard, red wine vinegar, salt, and pepper. Mix in the shallots and bacon fat. Crumble the bacon into the mixture. Toss the warm potatoes with the dressing, adjusting the seasoning as needed. Garnish with chopped parsley and additional vinegar if desired. Serve warm or at room temperature.
