Introduction
This delightful dish combines the savory flavors of crispy bacon with the earthiness of baby potatoes, enhanced by a zesty mustard dressing and fresh herbs. Topping it off with creamy soft-boiled eggs adds a luxurious touch, making this recipe perfect for brunch or a light dinner.
Detailed Ingredients with measures
– 6 slices bacon, diced
– 3 pounds mixed yellow and red baby potatoes, halved
– Kosher salt and freshly ground black pepper, to taste
– 3 tablespoons extra virgin olive oil
– 2 tablespoons whole grain Dijon mustard
– 1 tablespoon red wine vinegar
– 1 shallot, minced
– 2 tablespoons chopped fresh chives
– 3 tablespoons chopped fresh dill
– 4 soft-boiled eggs, sliced or halved
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4-6
Instructions
1. Heat a large cast iron skillet over medium-high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat and transfer bacon to a paper towel-lined plate.
2. Place halved potatoes in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 5 minutes. Drain well.
3. In a large bowl, whisk together extra virgin olive oil, whole grain Dijon mustard, red wine vinegar, minced shallot, chopped fresh chives, and chopped fresh dill. Season with kosher salt and freshly ground black pepper to taste.
4. Add the drained potatoes and cooked bacon to the bowl. Toss until well combined.
5. Serve immediately, topped with sliced or halved soft-boiled eggs.
Detailed Directions and Instructions
Step 1: Cook the Bacon
Heat a large cast iron skillet over medium-high heat. Add the diced bacon and cook until it becomes brown and crispy, which will take about 6-8 minutes. Once cooked, drain the excess fat and transfer the bacon to a paper towel-lined plate to absorb any remaining grease.
Step 2: Prepare the Potatoes
Place the halved baby potatoes into a medium saucepan and cover them with cold salted water, ensuring the water rises about 1 inch above the potatoes. Bring the water to a boil and subsequently let it simmer until the potatoes are just tender, approximately 5 minutes. Afterward, drain the potatoes well to remove any excess water.
Step 3: Make the Dressing
In a large bowl, whisk together the extra virgin olive oil, whole grain Dijon mustard, red wine vinegar, minced shallot, chopped fresh chives, and chopped fresh dill. Season the mixture with kosher salt and freshly ground black pepper according to your taste preferences.
Step 4: Combine Ingredients
Add the drained potatoes and the previously cooked bacon to the bowl containing the dressing. Toss the mixture thoroughly until all ingredients are well combined and evenly coated.
Step 5: Serve
Serve the dish immediately, garnished with sliced or halved soft-boiled eggs on top for added flavor and presentation.
Notes
Ingredient Substitutions
You can use turkey bacon or a plant-based alternative in place of traditional bacon for a lighter option or for dietary preferences.
Potato Variations
Feel free to experiment with different types of small potatoes, such as red or new potatoes, to vary the texture and flavor of the dish.
Adding Vegetables
Consider adding green beans or peas for an additional pop of color and nutrition, which can be mixed in with the potatoes.
Storage Recommendations
If you have leftovers, store the potato mixture and soft-boiled eggs separately in airtight containers in the refrigerator. Consume within 2-3 days for the best taste and quality.
Cook techniques
Cooking Bacon
Start by heating a large cast iron skillet over medium-high heat. Add the diced bacon and cook until it’s brown and crispy, which usually takes about 6-8 minutes. Make sure to drain any excess fat and transfer the bacon to a paper towel-lined plate to absorb extra grease.
Boiling Potatoes
To ensure evenly cooked potatoes, place the halved baby potatoes in a medium saucepan and cover them with cold salted water by about 1 inch. Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are just tender, approximately 5 minutes. After boiling, make sure to drain them well.
Making the Dressing
In a large bowl, whisk together the extra virgin olive oil, whole grain Dijon mustard, red wine vinegar, minced shallot, chopped fresh chives, and chopped fresh dill. Season with kosher salt and freshly ground black pepper to taste for a balanced flavor.
Tossing Ingredients
Once you have prepared the dressing, add the drained baby potatoes and the cooked bacon into the bowl. Toss everything together gently until well combined to ensure that each piece is coated with the dressing.
Serving with Soft-Boiled Eggs
To serve, immediately top the dish with slices or halved soft-boiled eggs. This adds a creamy texture that complements the crispy bacon and seasoned potatoes.
FAQ
Can I use other types of potatoes for this recipe?
Yes, you can use other types of potatoes, but baby potatoes are preferred for their tender texture and quick cooking time.
How do I achieve the perfect soft-boiled eggs?
To achieve perfect soft-boiled eggs, bring a pot of water to a boil, carefully add the eggs, and boil for about 6-7 minutes. Then, transfer them immediately to an ice bath to stop the cooking process.
Can I make this recipe ahead of time?
While the dish is best served fresh, you can prepare the bacon and dressing ahead of time. Just combine everything right before serving for the best texture.
What can I substitute for fresh herbs?
If you don’t have fresh chives and dill, you can use dried herbs, but the flavor will be less vibrant. Adjust the quantity as dried herbs are more concentrated.
Is there a vegetarian version of this dish?
Yes, you can replace the bacon with smoked tempeh or mushrooms for a vegetarian alternative while keeping the flavors of the dressing and eggs.
Conclusion
This warm potato salad with bacon and soft-boiled eggs offers a delightful blend of flavors and textures. The crispy bacon, tender potatoes, and creamy eggs come together beautifully, enhanced by the brightness of fresh herbs and a tangy dressing. It’s a perfect dish for gatherings or as a hearty side for your main course.
More recipes suggestions and combination
Potato Salad Variations
Try adding a handful of chopped pickles or olives for an extra burst of flavor.
Herbed Potato Salad
Incorporate fresh parsley and tarragon alongside the chives and dill for a more herbaceous experience.
Spicy Mustard Dressing
Switch up the whole grain Dijon mustard with a spicy mustard to add some heat to the dish.
Cheesy Potato Salad
Mix in crumbled feta or shredded cheddar cheese for a creamy twist that complements the salad.
Vegetarian Option
Omit the bacon and add roasted chickpeas for added protein and crunch in a vegetarian version.
Breakfast Bowl
Serve this salad as a breakfast bowl by adding a sprinkle of cheese and serving with a poached egg instead of soft-boiled.
