Warm Potato Salad

Warm Potato Salad Recipe

There’s something incredibly comforting about a warm potato salad, especially when it’s wrapped in the warmth of cherished memories. For me, this dish is more than just a recipe—it’s a nod to a family tradition that has been passed down through generations.

I still remember the first time I experienced the magic of this warm potato salad. It was a crisp autumn afternoon, and our family had gathered for a holiday barbecue in my grandparents’ backyard. The air was filled with the aroma of sizzling bacon and fresh herbs, mingling with the laughter and chatter of loved ones. My grandmother, a culinary wizard in her own right, was in her element, orchestrating a symphony of flavors with the ease of a maestro. Among the many dishes she served, the warm potato salad was always the star of the show. Its creamy texture, paired with the crispy bacon and tangy mustard dressing, was an absolute crowd-pleaser.

As a child, I was fascinated by the simple yet profound act of turning humble potatoes into a dish that brought everyone together. My grandmother would let me help with the cooking, and I took great pride in chopping the bacon and tossing the potatoes with the flavorful dressing. Each bite of the salad seemed to carry a story, a snippet of family history shared around the table.

Fast forward to today, and I find myself recreating this beloved dish for my own family. Every time I prepare it, I’m transported back to those sunny afternoons spent in my grandparents’ garden, surrounded by laughter and love. It’s not just about the food; it’s about the connections and traditions that make the meal special.

This warm potato salad recipe captures that same sense of nostalgia and comfort. With tender baby potatoes, crispy bacon, and a tangy mustard dressing, it’s a dish that bridges the gap between past and present, family and friends. The addition of fresh dill and chives adds a burst of flavor that makes it perfect for any occasion, from casual weeknight dinners to festive gatherings.

So, gather your loved ones, whip up this warm potato salad, and savor not just the delightful flavors but also the memories you’ll create. It’s more than just a recipe; it’s a celebration of family, tradition, and the joy of sharing a meal together.

Making Warm Potato Salad

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Ingredients

  • 3 pounds baby potatoes (red and yellow, halved)
  • 6 strips bacon (chopped)
  • Freshly ground black pepper and kosher salt (to taste)
  • 3 tablespoons olive oil (extra virgin)
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Dijon mustard (whole grain)
  • 1 shallot (finely minced)
  • 4 soft-boiled eggs
  • 3 tablespoons fresh dill (chopped)
  • 2 tablespoons fresh chives (chopped)

Directions

  • In a large cast-iron skillet, cook the bacon strips over medium-high heat until crispy, about 6-8 minutes. Remove the bacon from the pan and let it drain on paper towels. Discard the excess bacon fat and set the bacon aside.
  • Place the halved baby potatoes in a medium saucepan and cover them with cold water. Add a pinch of salt and bring to a boil. Lower the heat and let the potatoes simmer for 10-12 minutes, or until tender. Drain the potatoes and set them aside.
  • In a large bowl, mix together olive oil, Dijon mustard, red wine vinegar, and minced shallot. Season with salt and pepper to taste. Add the cooked potatoes and bacon to the bowl, gently tossing everything together.
  • Top the warm potato salad with the soft-boiled eggs, and sprinkle with chopped dill and chives. Serve immediately and enjoy!

Storing Suggestion

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, if desired.

Cooking Tips

For an extra burst of flavor, try adding a tablespoon of chopped pickles or capers to the salad. If you prefer a tangier taste, increase the amount of red wine vinegar.

Serving Suggestions

This potato salad pairs beautifully with grilled meats or as a hearty side dish for a picnic. It can also be served alongside a fresh green salad or crusty bread.

Ingredient Substitutions

Substitute turkey bacon for a lighter option or use a vegan alternative if you prefer. You can replace Dijon mustard with yellow mustard if needed.

Seasonal Variations

In the fall, try adding roasted butternut squash or apples to the salad for a seasonal twist. In the summer, fresh herbs like basil or parsley can be used instead of dill and chives.

Allergen Information

This recipe contains bacon and eggs, which are common allergens. For a bacon-free version, use a vegetarian bacon substitute. For an egg-free option, omit the eggs or use a vegan egg replacement.

FAQ:

How can I make this potato salad ahead of time?

Prepare the potato salad up to 2 days in advance. Store it in an airtight container in the refrigerator and add the soft-boiled eggs and fresh herbs just before serving to keep them fresh.

Can I use different types of potatoes?

Yes, you can use different varieties of potatoes such as Yukon Gold or fingerling potatoes. Just ensure they are cut into uniform pieces for even cooking.

What can I use instead of bacon?

You can substitute turkey bacon or a plant-based bacon alternative. For a vegetarian option, use crispy chickpeas or nuts for added crunch.

Can I make this potato salad vegan?

Yes, you can make it vegan by omitting the bacon and eggs. Use a vegan mayonnaise or dressing instead of the olive oil mixture if desired.

How do I achieve perfectly soft-boiled eggs?

Boil the eggs for 9-10 minutes, then place them in an ice bath to stop the cooking process. This will give you a firm yet creamy yolk.

Can I freeze this potato salad?

It’s not recommended to freeze potato salad as the texture of the potatoes and dressing may be affected upon thawing. It’s best enjoyed fresh or refrigerated for a few days.

Warm Potato Salad Recipe
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Warm Potato Salad

Bring family traditions to life with this warm potato salad recipe, featuring soft-boiled eggs and fresh dill.
Course Salad
Cuisine American
Keyword potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 3 pounds baby potatoes red and yellow, halved
  • 6 strips bacon chopped
  • Freshly ground black pepper and kosher salt to taste
  • 3 tablespoons olive oil extra virgin
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Dijon mustard whole grain
  • 1 shallot finely minced
  • 4 soft-boiled eggs
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh chives chopped

Instructions

  • Cook the chopped bacon in a large cast-iron skillet over medium-high heat until it becomes crispy, about 6-8 minutes. Drain the excess fat and transfer the bacon to a plate lined with paper towels. Set aside.
  • In a medium saucepan, place the halved potatoes and cover them with cold water, adding a pinch of salt. Bring the water to a boil, then reduce the heat and simmer the potatoes for about 10-12 minutes until they are just tender. Drain the potatoes well.
  • In a large mixing bowl, whisk together the olive oil, whole grain mustard, red wine vinegar, and minced shallot. Season with salt and pepper to taste. Add the cooked potatoes and crispy bacon to the bowl, and gently toss to combine.
  • Serve the salad warm, topped with the soft-boiled eggs, and garnish with fresh dill and chives. Enjoy immediately!
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