Description
Crispy, flavorful, and perfect for a light lunch or picnic, this classic potato salad combines tender warm potatoes, crispy bacon, and soft hard-boiled eggs. Tossed in a tangy mustard vinaigrette, it’s a comforting side dish that pairs wonderfully with grilled meats or works as a satisfying meal on its own.
Introduction
This potato salad elevates a traditional favorite by incorporating crispy bacon lardons and a simple yet flavorful mustard vinaigrette. The combination of textures—from soft potatoes and eggs to crunchy bacon—makes it irresistible. Serve it warm for comfort or chilled for a refreshing taste.
Why You’ll Love This Recipe
Easy to prepare and full of flavor. Balanced textures with tender potatoes, crispy bacon, and soft eggs. Tangy mustard vinaigrette adds a zing without overpowering. Versatile—works as a side dish, lunchbox meal, or picnic favorite.
Ingredients
- 500 g firm potatoes (Charlotte or Amandine)
- 200 g smoked bacon lardons
- 4 eggs
- 2 tablespoons white vinegar
- 4 tablespoons olive oil
- 1 tablespoon mustard (preferably Dijon)
- Salt and freshly ground black pepper
- A few sprigs of fresh chives (optional, for garnish)
Directions
- Cook the Potatoes
Place unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook for 15–20 minutes until tender. Drain, let cool slightly, then peel and cut into thick slices. - Prepare the Hard-Boiled Eggs
Boil the eggs for 8–10 minutes. Once done, run them under cold water, peel, and cut into quarters. - Cook the Bacon
In a skillet (without added fat), fry the bacon lardons for 5–7 minutes until golden and crispy. Drain on paper towels to remove excess grease. - Make the Vinaigrette
In a small bowl, whisk together vinegar, mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing is smooth and slightly emulsified. - Assemble the Salad
In a large bowl, combine the potato slices, eggs, and bacon. Pour the vinaigrette over the top and gently mix to avoid breaking the ingredients. - Garnish & Serve
Sprinkle with chopped chives just before serving. Serve warm for a comforting salad or chilled for 30 minutes for more developed flavors.
Variations
Add chopped pickles or finely diced shallots for extra flavor. Include cooked green beans or cheese cubes (like Comté, Cantal, or feta) to make it a complete meal. Substitute smoked turkey bacon for a leaner alternative. Add a few tablespoons of plain yogurt to the vinaigrette for creamier texture.
Tips for Best Results
Use firm potatoes that hold their shape when boiled. Cook bacon until crispy for contrast with the soft potatoes. Gently fold ingredients to prevent breaking the eggs. Prepare vinaigrette while potatoes are cooking for efficiency.
Storage Tips
Refrigerate in an airtight container for up to 2 days. Serve chilled or reheat slightly for a warm version. Do not freeze, as potatoes may become mushy.
Nutrition (Approx. per serving, serves 4)
Calories: 350–400
Carbs: 25–30 g
Fat: 20–25 g
Protein: 12–15 g
Rich in protein and vitamins from eggs and vegetables, with satisfying flavors from bacon and vinaigrette.
FAQs
Can I make this salad ahead of time? Yes, assemble and refrigerate for up to 2 days. Can I use different potatoes? Waxy, firm potatoes like Yukon Gold or red potatoes work best. Can I omit bacon? Yes, the salad is still flavorful with vinaigrette alone. Can I make it vegetarian? Replace bacon with roasted chickpeas or smoked tofu for texture. How do I keep the salad from becoming soggy? Mix potatoes and dressing gently and serve soon after combining, or keep dressing separate until ready to serve.
Conclusion
This potato salad with bacon and hard-boiled eggs is a simple yet flavorful dish perfect for lunches, picnics, or as a side for any meal. Its combination of textures and tangy dressing makes it a reliable crowd-pleaser.