Potato salad is the quintessential summer side dish, and I love mine done to the max. This variation includes not only hard-boiled eggs, but also crispy bacon, all dressed in a vinaigrette—so good you’ll want it for your main dish!
Ingredients
- 8 eggs
- 8 ounces bacon
- 1/4 cup red wine vinegar
- 3 tablespoons Dijon mustard, more to taste
- 1/2 cup extra virgin olive oil, more to taste
- 4 pounds red new potatoes
- 6 scallions, rough chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- Coarse salt and freshly ground pepper to taste
Directions
Step 1
Hard-boil the eggs, peel them under running water, and then cut into large diced pieces; set aside. Cut the bacon strips into 1″ pieces and sauté in a large skillet until crisp. Use a slotted spoon to transfer to paper towels to drain.
Step 2
In a large serving bowl, whisk the vinegar and Dijon together, and then slowly whisk in the olive oil; set aside.
Step 3
Cut the potatoes into large diced pieces and cook in boiling water until easily pierced with the tip of a knife, 7-10 minutes. Drain the potatoes and let them cool for only about 5 minutes; then fold them into the dressing (doing this while the potatoes are still warm helps them absorb all the flavors).
Step 4
Gently fold in the bacon, eggs, scallions, and herbs. Taste and add salt, pepper, and more Dijon and/or olive oil as desired. Serve at room temperature with a final sprinkle of coarse salt.
Serves 8