Warm Potato Salad with Sour Cream and Bacon

This potato salad can be served warm or at room temperature. Plenty of bacon, dill, and sour cream make this an easy crowd pleaser and delicious side dish.


For the Potatoes: – 2 lbs red potatoes, diced into 1/2 inch pieces – Kosher salt For the Dressing: – 6 strips cooked bacon, crumbled – 1 shallot, minced – 1/2 cup sour cream – 1 tbsp Dijon mustard – 1 tbsp chopped chives – 1 tbsp fresh chopped dill – 1 tsp onion powder – 1/2 tsp freshly cracked black pepper

Fill a large stockpot about 6 inches deep with water and bring to a boil over high heat. Add enough kosher salt to make the water taste salty, like the ocean. Start with 3 tbsp and continue adding 1 tbsp at a time until salty.

Add potatoes to the water and boil for 7-9 minutes or until potatoes are barely fork tender.

While the potatoes are boiling, mix together all dressing ingredients in a large bowl.

When the potatoes are done, drain and rinse with cold water for about 20 seconds. Toss in strainer to remove as much water as possible and let sit for about 5 minutes until dry.

Add the potatoes to the bowl with the dressing and toss to coat.

Serve immediately.