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- Warm Potato Salad
Warm Potato Salad
Ingredients
Step by step process
Salad
- 1
Start this hearty potato salad by washing the potatoes thoroughly. Place them in a pot, cover with water, salt generously, and cook in their skins for 20 to 25 minutes until tender.
- 2
Drain the potatoes and cool only briefly. Peel while still warm, then cut into thicker slices or larger cubes.
- 3
Cut the bacon into strips. Fry gently in a pan until golden so it releases its fat and turns crisp.
- 4
Peel and finely chop the onion. Add it to the bacon only for the last 2 to 3 minutes so it softens and turns translucent without browning.
- 5
Slice the pickles into thin rounds. Finely chop the chives so they spread evenly through the dish.
Dressing
- 6
In a bowl, whisk the Dijon mustard, apple cider vinegar, olive oil, vegetable stock, sugar, and pepper. Whisk until smooth and bold.
- 7
Taste the dressing. Adjust with more pepper or a few drops of vinegar to reach a balanced savory-tangy flavor.
Serving
- 8
Place the warm potatoes in a large bowl and add the bacon with the onion and sliced pickles. Pour over the prepared dressing.
- 9
Gently toss so the potatoes do not break up. Let it rest 10 minutes. The dish will soak up the dressing and the bacon drippings.
- 10
Before serving, sprinkle with chopped chives. Serve warm or at room temperature as a main dish or a hearty side.
More tips:
For the best texture, use firmer potatoes that will not fall apart when mixed and will hold their shape well.
If you want a milder flavor, let the dressing soak briefly into the still-warm potatoes, because that is when they absorb the most aroma.
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