Ultimate Stovetop Potato Salad with Bacon and Herbs

Ingredients

- 2 large russet potatoes, peeled and diced
- 2 large Yukon gold potatoes, peeled and diced
- 4 slices of bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped
- 1/4 cup yellow mustard
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons champagne vinegar
- 2 tablespoons potato cooking liquid, reserved
- 2 tablespoons sweet gherkins, finely chopped
- 2 tablespoons cornichons, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, sliced
- 1/4 cup shallots, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste

Instructions

1. Boil the Potatoes:
- Combine the diced russet and Yukon gold potatoes in a large pot.
- Fill the pot with enough water to cover the potatoes by at least an inch.
- Add a pinch of salt and bring to a boil over medium-high heat.
- Cook until the potatoes are fork-tender, about PT12M (12 minutes).
- Reserve 2 tablespoons of the potato cooking liquid.
- Drain the potatoes and let them cool slightly.

2. Prepare the Dressing:
- In a large mixing bowl, whisk together the yellow mustard, mayonnaise, sour cream, champagne vinegar, and reserved potato cooking liquid until smooth.
- Taste and season with salt and pepper as needed.

3. Mix the Salad Components:
- Gently fold the boiled potatoes into the dressing, ensuring each piece is well coated.
- Add the chopped hard-boiled eggs, crumbled bacon, sweet gherkins, cornichons, celery, green onions, and shallots.
- Mix until well combined.

4. Add Fresh Herbs and Adjust Seasoning:
- Sprinkle the fresh dill and chives over the salad.
- Gently mix to incorporate the herbs evenly throughout.
- Taste and adjust seasoning with additional salt and pepper if necessary.

5. Chill and Serve:
- Cover the salad and refrigerate for at least PT1H (1 hour) to allow the flavors to meld.
- Serve chilled, garnished with additional dill and chives if desired.

Total Time

PT1H12M
1 hour and 12 minutes

Type of Dish

Lunch

Keywords

Potato Salad, Bacon Salad, Summer Lunch, Herb Salad, Stovetop Recipes, Picnic Dishes, American Cuisine, Savory Side Dish, Easy Lunch Recipe, Potato Dish

Recipe Yield

Serves approximately 4 adults

Calories

Total: 1,200 calories

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