Potato Salad with Bacon and Herbs

Potato Salad with Bacon and Herbs

6 large red potatoes cubed

6 strips of bacon chopped

1/4 cup green onion chopped

1/4 cup shallots

1/4 cup fresh dill chopped

1/4 cup fresh basil chopped

1/4 cup fresh chives chopped

1/4 cup fresh mint chopped

1/4 cup fresh tarragon chopped


1 Tbsp. whole grain mustard

3 Tbsp. Honey

3 Tbsp. Red wine vinegar

1 tsp. Apple cider vinegar

6 Tbsp. Olive oil

Sea Salt

Black pepper

Preheat oven to 400. Bring a large pot of water to a boil over medium high flame. Season the water with sea salt and add cubed potatoes. Cook until the potatoes are just tender, usually about 10-12 minutes. While the potatoes are cooking place bacon on an aluminum foil lined baking sheet and bake in the oven for about 10-15 mins. or until the bacon is crisp. Remove bacon from oven and put the strips on a paper towel to drain. Pour bacon fat in the same bowel you’re going to mix your dressing in. Once potatoes are done, strain them and then put them in a large mixing bowl to let them cool a bit. Mean while, add the mustard, honey, vinegar and oil to the bacon fat. Whisk together and season with salt and pepper if needed. Add the chopped herbs, bacon, shallots and green onion to the potatoes and then pour on the dressing. Toss together and serve.

This recipe yields 8-10 servings

Tip: This salad can be served cold or warm as a side dish or by itself.

Tip: You can omit the bacon and bacon fat and substitute turkey bacon or soy bacon.

Wine pairing: Pinot Blanc, Pinot Grigio, Rosé wines


2 Comments on “Potato Salad with Bacon and Herbs”

  1. Joslyn
    November 11, 2011 at 2:28 am #

    This sounds DELICIOUS!! Finally, potato salad with NO MAYO! I love it!


  2. November 11, 2011 at 8:18 pm #

    LOL!!! I did that one just for you, babe 😉


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