Warm Potato Salad
A comforting warm potato salad recipe that combines tender fingerling potatoes with crispy bacon, a creamy mustard dressing, and fresh herbs. This nostalgic dish features seared potatoes dressed with a tangy vinaigrette made with apple cider vinegar, Dijon mustard, and a creamy dip component, finished with pickled red onions and fresh scallions.
Ingredients
Instructions
- 1
Place the potatoes in a large pot of cold, salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly.
Timer: 20m - 2
While the potatoes are simmering, make the creamy dip. In a small bowl, combine the cream cheese and 2 tablespoons of the mustard. Set aside.
- 3
Place the cooled potatoes on a cutting board and, using the back of a clean pot, gently press them. In a saucepan, melt the butter over medium heat. Add the smashed potatoes and cook until golden brown, 5 to 10 minutes a side. Line a plate with paper towels. Transfer the seared potatoes along with any remaining butter in the pan to a large bowl.
Timer: 10m - 4
Cook the bacon off in a cast-iron skillet set over low heat until it's cooked to your desired crispiness. Set aside a paper towel-lined plate.
- 5
To the same bowl, add the vinegar, mustard, bacon, red onion, scallions, parsley, chives, dill, and kosher salt and pepper to taste. Gently toss everything together until the potatoes are well coated with the dressing; allow any of the larger potatoes to break naturally into smaller pieces. Adjust the seasoning with more salt and pepper.
- 6
Top with a large dollop of the creamy dip and make a small indent at the top with the back of your spoon and add the remaining teaspoon of mustard and pickled red onion. Drizzle with olive oil and finish with Maldon salt.