Are you team mayo or no-mayo when it comes to potato salad!? This Herby Potato Salad with Crispy Bacon is a MUST for summertime entertaining and is filled with greens. It opts for no mayo and it just might be the most flavorful one I’ve ever tried yet! I love how light the dressing is and tender the potatoes are, not to mention that it’s packed with delicious fresh herbs. It’s also really simple to make and a great way to include some veggies like asparagus and peas.
How To Make My Herby Potato Salad with Crispy Bacon
Here’s a video of how I put my Herby Potato Salad with Crispy Bacon together! For another delicious side dish that’s perfect for entertaining, check out my Spring Pesto Pasta Salad with Crispy Prosciutto recipe.
All you have to do is boil your potatoes while crisping up your bacon, then using the same pan, whisk together this delicious tangy dressing. Next you’ll blanch your veggies in the same boiling water. Quarter the potatoes, pour the dressing over top and toss it all together. All that’s left to do is dig in! Hope you love it!
Prep Time: 15 minutes
Cook Time: 25 Minutes
Ingredients (Serves 4-6)
- 1 ½ pounds baby gold potatoes
- ½ pound thick cut bacon, diced into ½-inch pieces
- 1 shallot, finely chopped
- 2 tablespoons white wine vinegar
- 1 clove garlic, grated
- 1 tablespoon dijon mustard
- ⅓ cup extra-virgin olive oil
- 8 ounces thick stemmed asparagus, cut into 1-inch pieces
- ⅔ cup frozen peas
- 1 tablespoon chopped chives, plus more for garnish
- 1 tablespoon chopped dill, plus more for garnish
- 1 ¼ teaspoons kosher salt, plus more for boiling potatoes
- ¾ teaspoons freshly ground black pepper
Step-By-Step Recipe Method
- Add the potatoes to a large pot and cover with about 1 inch of cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Boil until the potatoes are fork tender, about 15 minutes.
- Meanwhile, add the bacon to a medium pan over medium-high heat. Cook, stirring frequently, until the fat has rendered and the bacon is browned and crispy, 10-15 minutes.
- Once the bacon is cooked, use a slotted spoon to transfer it to a paper towel-lined plate. Reserve 2 tablespoons of rendered bacon fat in the pan and discard any excess. Turn the heat off and add the shallot and vinegar to the pan. Use a wooden spoon to combine and scrape up any browned bits from the bottom of the pan. Add the garlic, ¾ teaspoon of the salt and ½ teaspoon of pepper. While vigorously whisking, add in the dijon mustard and slowly stream olive oil until evenly combined. Set aside.
- Once the potatoes are fork tender, use a slotted spoon or pasta spider to transfer the potatoes to a large mixing bowl. Add the asparagus and peas to the pot of boiling water and cook until the asparagus is bright green and lightly tender, about 2 minutes. Strain and transfer to ice water to stop the cooking process.
- While the potatoes are still warm, but cool enough to handle, quarter them back into the mixing bowl. Pour the dressing over the potatoes and gently toss to combine.
- Drain the asparagus and peas and shake off any excess water. Transfer the veggies to the mixing bowl with the potatoes along with the chives, dill, and reserved bacon. Gently toss until well combined and thoroughly coated. to the bowl and stir to incorporate. Season with salt and pepper to taste.
- Transfer to a serving bowl and garnish with additional chives, dill, and black pepper. Serve immediately or at room temperature.
Tips
- You can definitely make this dish ahead of time and refrigerate. Just be sure to bring it to room temperature before serving.