This warm potato salad is a simple and flavour-packed side dish that combines tender potatoes, crispy bacon, fresh herbs and a tangy vinegar dressing. Perfect for barbecues, family dinners or entertaining, this warm potato salad is best served fresh from the pan while the potatoes are still warm and ready to absorb all the delicious flavours. If you’re growing potatoes at home, it’s a delicious way to enjoy your harvest.
Serves 4 Prep time 15 minutes Cook time 20 minutes
Ingredients
- 800 g baby potatoes (or small waxy potatoes)
- 150 g streaky bacon, diced
- ½ small red onion, finely chopped
- 2 tbsp olive oil
- 2 tbsp white wine vinegar (or apple cider vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey (optional, for balance)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1–2 spring onions, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges (optional, for serving)
Instructions
Cook the potatoes
Place the potatoes in a pot of salted cold water. Bring to a boil and cook for 12–15 minutes, or until fork tender.
Drain well and allow them to steam dry for a few minutes.
Cook the bacon
In a large skillet over medium heat, cook the diced bacon until crispy and golden.
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté the onion
Add the chopped red onion to the bacon fat and cook for 2–3 minutes, until softened but not browned.
Make the warm dressing
Reduce the heat slightly and stir in
- olive oil
- white wine vinegar
- Dijon mustard
- honey (optional)
- Whisk together briefly in the pan until the dressing is emulsified and warmed.
Combine the salad
Slice the warm potatoes in halves or thick rounds and add them directly to the skillet. Gently toss to coat the potatoes in the dressing. Add
- crispy bacon
- parsley
- dill
- sliced spring onions
- season with salt and freshly ground black pepper.
Serve
Transfer to a serving bowl and serve warm. Add a squeeze of lemon if desired for extra brightness.
Tips for the best warm potato salad
- Use waxy potatoes (baby, red, or Dutch Cream potatoes) so they hold their shape.
- Toss the potatoes while still warm so they absorb the dressing.
- If making ahead, gently rewarm before serving and add fresh herbs at the end.
