Don’t be fooled, Warm Potato Salad is hearty, tangy, and perfect for a cozy night-in when you aren’t craving its colder cousin. Packed with delicious ingredients like crispy bacon, soft-boiled eggs, and fluffy potatoes, this recipe takes a classic side dish to a whole new level! But it’s not just the ingredients that make this potato salad so special, it’s the tangy, zesty dressing that brings everything together. Made with Dijon mustard, red wine vinegar, shallots, and chives, this dressing adds just the right amount of zip to the dish. So, grab a fork and dig into Warm Potato Salad, a scrumptious and satisfying dish!

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  • 6 slices bacon, diced
  • 3 pounds mixed yellow and red baby potatoes, halved
  • kosher salt, to taste
  • 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 fresh chives, chopped
  • 3 tablespoons fresh dill, chopped
  • 4 eggs, soft-boiled, sliced or halved


Step 1 –In a large cast-iron skillet over medium-high heat, add the bacon slices and cook until they are brown and crispy, about 6-8 minutes.

Step 2 –Transfer the bacon to a paper-towel-lined plate and drain the excess grease from the skillet.

Step 3 –In a medium saucepan, add the potatoes and add enough cold, salted water to cover them by 1 inch.

Step 4 –Bring the potatoes to a boil and then simmer until they are tender, about 5 minutes. Drain them well.

Step 5 –In a large bowl, whisk the salt, the pepper, the olive oil, the Dijon mustard, the red wine vinegar, the shallot, the chives, and the dill together.

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Step 6 –Stir the potatoes and the bacon into the dressing mixture until it is well combined.

Step 7 –Top the potato salad with the eggs and serve immediately.