Potato salad is never going out of style, and its versatility knows no bounds. If you’ve never eaten it warm before, now’s the perfect time to start!
Chungah Rhee of Damn Delicious came up with an amazing recipe for this tasty dish and she shared it with her almost 400,000 Instagram followers. She recommends using crispy bacon, soft boiled eggs, and mustard mixture to get the best out of your potato salad.
Ingredients:
- 6 slices bacon
- 4 soft boiled eggs
- 3 pound mixed yellow and red baby potatoes
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh dill
- 1 shallot, minced
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and pepper
Instructions:
- After heating a large skillet over medium-high heat, dice your bacon and cook it for approximately 6-8 minutes, until it’s brown and crispy.
- Once your bacon is finished, drain excess fat and set it aside in a paper towel-lined plate.
- Cut your potatoes in half and put them inside a large saucepan. Pour in cold salted water until it covers the potatoes by 1 inch. Boil the potatoes and let them simmer for about five minutes until tender, before draining them.
- Whisk olive oil, mustard, red wine vinegar, shallot, chives, and dill in a large bowl and season them with salt and pepper. Once the mixture is well combined, stir in the potatoes and bacon.
- Cut your soft boiled eggs in half, use them to top the salad, and serve it while still warm.
