Perfect for summer, this delicious potato salad is made with diced red potatoes, and tossed with a tangy warm bacon dressing, fresh herbs and then topped with crunchy bacon to serve.
3tbspchives (may substitute 4 green onions), finely chopped
DIRECTIONS
If your potatoes are larger, you may cut them in half to reduce cooking time. Place potatoes into a large pot, and add enough water to cover. Add a teaspoon of salt to the water. Bring the water to a boil, and cook for about 10 minutes, or until tender and easily pierced with a fork. Drain and when they're cool to the touch cut the potatoes into about 1inch cubes and set aside.
While the potatoes are cooking, add the bacon to a large pan and cook on medium until cripsy. Remove with a slotted spoon to a dish or rack lined with paper towels to drain and set aside leaving 1/4 cup of the bacon fat in the pan.
On medium head add the onions saute on untiljust about transluent (4-5 minutes).Then turn the heat off and whisk in the vinegar, sugar, dijon mustard, and 1/2 teaspoon each of salt and pepper
Stir well and then pour the warm dressing over the potatoes along with 2 tablespoons of each of the herbs and 3 slices of the bacon crumbled. Toss gently and evenly to coat. Taste and adjust seasoning if needed.
To serve, add the warm potato salad to a bowl of your choice and garnish with the rest of the bacon crumbled on top along with the rest of the fresh herbs. Enjoy!
Notes
We like to leave the skins on the potatoes, but if you prefer you can peel half or all of them.
We suggest chives and parsley here, dill is also delicious! Add it along with the other herbs or substitute it for the chives, with green onions instead.
Spices like caraway or celery seed would make a great addition. Try adding a half teaspoon when you're tossing the potatoes with the dressing.