Potato Salad
2 lbs. baby golden potatoes, peeled (optional)
4 slices bacon, cooked and finely chopped
1 shallot, minced
1 tbsp. dijon mustard
1 tbsp. white wine vinegar
3/4-1 cup mayonnaise
2 tbsp. dill, finely chopped
salt and pepper to taste
Bring a medium pot of salted water to a rolling boil. Add potatoes and boil until just tender, about 6 minutes. Drain water and cool until potatoes are easily handled.
Chop or slice potatoes and add them to a bowl along with all remaining ingredients. Gently stir and adjust mayonnaise, salt, and pepper to taste. Refrigerate for at least 2 hours before serving.
Recipe Notes
Store salad in an airtight container in the refrigerator for up to one week.
Enjoyed this salad recipe? Give this Herbed Chickpea Salad a try next time!
