Not Your Mama’s Potato Salad
With crispy bacon, pickled shallots, and a tangy, mustard-forward dressing, this potato salad is punchy and just a little unexpected. It's light on the mayo, generous with the herbs, and full of texture and flavor. It’s the kind of side dish that might just steal the show.
Listen, there’s a time and place for that classic, creamy potato salad that shows up at picnics, often scooped from a deli container or made in a big bowl the night before. But my version is something different. It leans brighter, sharper, and a bit more layered. The dressing is built on rendered bacon fat, whisked with Dijon, whole mustard seeds, caper brine, and just enough mayonnaise to bring it all together. Quick-pickled shallots bring in a pop of acidity, some color and a little crunch, while capers and fresh dill give it an herbal, briny finish that keeps each bite interesting.
The potatoes are cooked in heavily salted water to season them from the inside out (but have no fear, most of it gets discarded when you drain) and once they’re tender, they’re roughly broken apart to catch all that dressing in their nooks and crannies. Crispy bacon goes in for richness and crunch and the whole thing holds up beautifully whether it’s served warm, at room temperature… or made ahead for a gathering. This is potato salad reimagined. It is still comforting and familiar but dressed up in a way that makes it feel fresh again.
Not Your Mama’s Potato Salad
With crispy bacon, pickled shallots, and a tangy mustard-forward dressing, this potato salad leans savory, punchy, and a little unexpected. It's mayo-light, herb-packed, and anything but boring.
Ingredients
- 1½ pound bag baby Dutch potatoes
- Kosher salt
- 1 shallot
- 1 tablespoon red wine vinegar
- ½ teaspoon sugar
- 4 strips bacon
- 2 tablespoons reserved bacon fat
- 1 teaspoon mustard seeds
- 1 tablespoon dijon
- 1 tablespoon caper brine
- 1 tablespoon mayonnaise
- 2 tablespoon olive oil
- 1 tablespoon capers
- Fresh cracked pepper
- ½ bunch dill, roughly chopped
Instructions
- Place 1½ pound bag of baby Dutch potatoes in a large pot with enough water to cover the potatoes. Add ⅓ cup kosher salt and bring to a boil. Once the water starts boiling, set a timer for 10-12 minutes and cook until the potatoes are fork-tender. Drain and let cool.
- While the potatoes cook, thinly slice 1 shallot into rings and place them in a small bowl. Add 1 tablespoon red wine vinegar, ½ teaspoon kosher salt, and ½ teaspoon sugar. Toss to coat and set aside to pickle, stirring occasionally.
- Slice 4 pieces of bacon into ½-inch strips and add to a cold skillet. Turn the heat up to medium and cook until the bacon is golden and crisp, about 8 minutes. Transfer the bacon to a small bowl and add 2 tablespoons of the rendered bacon fat to a large mixing bowl.
- To the large bowl with the bacon fat, add in 1 teaspoon mustard seeds, 1 tablespoon Dijon mustard, 1 tablespoon caper brine, 1 tablespoon mayonnaise, 2 tablespoons olive oil, a pinch of kosher salt, and a few cranks of black pepper. Whisk until emulsified and smooth.
- Once the potatoes are cool enough to handle, break or cut them into bite-sized pieces and add them to the bowl with the dressing. Add the crispy bacon, 1 tablespoon capers, and most of the chopped fresh dill, reserving some for garnish. Toss until everything is evenly coated. Taste for salt and adjust if needed (tip: if you’re not sure if it needs more salt, try one potato with a tiny pinch more salt and if it tastes better, add a bigger pinch to the bowl!)
- Transfer the potato salad to a serving dish and top with remaining dill, the pickled shallots and their pickling liquid, a final drizzle of olive oil, and a pinch of flaky salt. Serve warm or at room temp.
