Potato Salad with Herbs and Bacon Vinaigrette

Leftover bacon from that tofu sandwich a few days ago led to this, a most delicious potato salad that’s heavy on the herbs. This is potato salad the way I like it, without a jar of mayonnaise in sight. Instead, I get to enjoy a coarse ground mustard to add flavor to a bacon-based vinaigrette.

This salad is best at room temperature or straight from the fridge. I felt like Nigella at the end of her episodes, heading to the fridge for a few more bites of that irresistible thing she cooked earlier. Usually she goes for sausages revived for a short life in a piece of bread or something with chocolate. Almost unbelievably, it’s a potato salad that lured me to the fridge again and again.

Definitely have all your herbs and onion chopped before starting. Don’t be like me and forget this important step. Getting all those thyme leaves off the stem takes some time, longer than it takes the water for potatoes to boil. Don’t find yourself stressing over a salad. Just don’t.

potato salad with herbs and bacon vinaigrette

Fresh herbs, bacon, and potatoes — what more could you want? I kept going back to the fridge to sneak more bites of this salad.

2 pounds small red potatoes, halved or cut into bite-size pieces
6 strips bacon, diced into 1/2-inch pieces
1 tablespoon olive oil
2 tablespoons chopped fresh thyme
1/2 red onion, diced
3/4 cup champagne vinegar or a bit less than 1/2 cup apple cider vinegar
1 tablespoon unsalted butter
1 tablespoon whole grain mustard
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh parsley

Place the potatoes in a large saucepan. Cover with 2 inches water and season generously with salt. Bring to a boil, and then reduce heat to simmer until tender, about 10 minutes.

Place the bacon in a skillet and then bring the burner to medium-low heat to render the bacon slowly. Add the olive oil and thyme. Saute the bacon and thyme until it begins to crisp up, about 7 minutes. As the bacon renders some fat, add the red onion and cook until it softens, about 4 minutes. Stir in the vinegar, butter, and mustard.

Drain the potatoes when done, immediately adding them to a large bowl and pouring the bacon vinaigrette over the hot potatoes. Stir in the chives, rosemary, and parsley, and toss to evenly coat the potatoes.

Serve at room temperature, warm or straight from the fridge.

Serves 6. Adapted from Kelsey’s Essentials.



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