Bacon and Shallot Potato Salad

Name: Bacon and Shallot Potato Salad
Total time: 45 min
Yield: 8 servings
Ingredients: 2 pounds small waxy white or yellow potatoes, roughly about the same size; 6 ounces thick-cut bacon, diced; 1/2 cup thinly sliced shallot; 3 tablespoons whole grain mustard; 1 tablespoon red wine vinegar, more to taste; 1/4 teaspoon kosher salt, more as needed; Black pepper, as needed; Chopped parsley, for garnish

By Melissa Clark

Total Time: 45 minutes
Rating: 5(1,040)
Comments: Read comments

The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots. It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature. Make it as close to serving time as possible. Or if you do make it ahead, consider popping it into the microwave for a minute or so just before serving.

Featured in: Potato Salad Done Right

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Ingredients

Yield:8 servings

2pounds small waxy white or yellow potatoes, roughly about the same size
6ounces thick-cut bacon, diced
½cup thinly sliced shallot
3tablespoons whole grain mustard
1tablespoon red wine vinegar, more to taste
¼teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1½-inch chunks as soon as you can handle them. Transfer to a large bowl.
Step 2
Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
Step 3
Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
Step 4
In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

Ratings

5 out of 5

1,040 user ratings

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Comments

RSS7 years ago

Deglaze the pan with vinegar (after taking out the shallots and bacon drippings) and add to the dressing.

Skbpdx7 years ago

You should always sprinkle the warm potatoes with vinegar once you cut them up. Makes a huge difference. You could also put a teaspoon or so of sugar as you caramelize the shallots and then deglaze with red wine or sherry vinegar and even add some hard boiled eggs.

Debbie7 years ago

Cooked bacon in the oven with red onions. It was excellent!

Ruth14 hours ago

This was delicious. Everyone at the party loved it. And it was easy to do. The mustard rocked.

Carrie5 days ago

I have never been left speechless by a potato salad before. Wow!

Frank2 weeks ago

An elevated German Potato Salad! Excellent as written.

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