Potato Salad with Bacon and Herbs (No Mayo)
Potato salad with bacon and herbs (and no mayo) has tons of flavor and is quick and easy to toss together. Makes a great, flexible buffet and picnic option.
Servings: 6
Calories: 245kcal
Ingredients
- 1 ½ pounds (680 grams) gold-fleshed potatoes
- 8 ounces (227 grams) bacon
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) Champagne vinegar
- 2 teaspoons (10 grams) Dijon mustard
- ¼ teaspoon sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh dill fronds
- 2 tablespoons chopped fresh tarragon leaves
- 1 medium shallot minced
- Flaky sea salt
Instructions
- Cut potatoes into 1-inch pieces.
- Place in a medium pot with two tablespoons kosher salt and cold water to cover by two inches.
- Bring to a boil, then cook until tender throughout but not falling apart, 10-15 minutes after boiling.
- While potatoes boil, chop bacon into small pieces, place in a cold pan over medium heat, and cook until crispy. Drain on paper towels.
- In a large mixing bowl, whisk together oil, vinegar, mustard, sugar, fine sea salt, and pepper.
- When potatoes are done, drain and place into the bowl with the dressing and toss to coat. Stir in bacon, herbs, and shallot.
- Sprinkle with flaky salt if you like.
- Serve warm or at room temperature.
Video
Notes
- Gold-fleshed potatoes have a perfect combo of creaminess and starchiness, and they hold their shape well in potato salad while still absorbing tons of great flavor from the dressing. You can use any size.
- In many contexts I prefer a really thick-cut bacon. For potato salad, I actually prefer something a bit thinner — but still thicker than standard supermarket bacon — so that it yields easily when you take a bite.
- If you don't have champagne vinegar, regular white wine vinegar will work, too.
- You can play around with the herbs in this recipe. They're great as-is, but if you've got a garden or fridge full of fresh summery herbs, just grab a handful and chop away. Chervil, chives, lemon sorrel, basil, and more could all work well.
- You can make this salad up to a couple of days in advance, store in an airtight container in the fridge, and bring to room temperature before serving. Consider stirring in the fresh herbs at the last minute.
- Leftovers keep well in an airtight container in the fridge for a week.
Nutrition
Calories: 245kcal | Carbohydrates: 20.3g | Protein: 6.2g | Fat: 16g | Fiber: 3.2g