Appetizers Meat Potatoes Salads Stefano Faita

Potato Salad with Bacon and Dill

By In The Kitchen With Stefano Faita


2 1/4 pounds medium-sized Yukon Gold potatoes, scrubbed, peel on
4 slices bacon, finely chopped
1 onion, diced
1 tbsp. sugar
2 tbsp. water
1/3 cup to 1/2 cup apple cider vinegar
1 tbsp. Dijon mustard
Salt and freshly ground pepper, to taste
2 tbsp. chopped dill
1 tbsp. chopped chives
Olive oil, if needed


Add potatoes to medium saucepan. Cover with cold water and generously salt. Bring to a boil. Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes.

While potatoes are still warm, peel off the skin. Dice potatoes and add to a large bowl. Keep warm.

To make the dressing: Add bacon to skillet over medium low heat. Cook, stirring occasionally, until bacon is golden brown, about 4 to 5 minutes. Add onions and cook until soft, about 2 to 3 minutes. Add sugar, water and vinegar. Stir to combine. When sugar dissolves, add Dijon mustard. Season with salt and pepper. Taste and adjust for seasoning. If dressing is too tangy, adjust with olive oil or sugar, if not tangy enough, add more vinegar.

Add dressing to potatoes. Toss to combine. Add dill and chives and toss to combine. Serve hot or warm.

Yield: 4 servings.