Potato Salad with Bacon and Dill

 Potato Salad with Bacon and Dill

I make this salad on repeat all summer long. Sweet and tangy, herby and bright, it’s my favorite part of any cookout spread. If you omit the bacon, add an extra 3 tablespoons of olive oil to the dressing. (This recipe first appeared in my book How to Celebrate Everything.) Serves 6-8

3 pounds unpeeled small firm potatoes (red, white, Yukon Gold), quartered
5 slices bacon (optional)
⅓ cup white wine vinegar
1 heaping tablespoon whole-grain mustard
1 tablespoon sugar
kosher salt and freshly ground pepper
⅓ cup good-quality olive oil
2 tablespoons chopped fresh dill
1 bunch of scallions, white and light green parts only, chopped (about ¼ cup)

Add the potatoes to a large pot, cover with water, and generously salt the water. Bring to a boil and boil gently, until a knife slides through the potatoes easily, about 15 minutes.

While the potatoes are boiling, fry the bacon in a skillet until cooked. Drain on paper towels, reserving 2 tablespoons of the bacon grease. Crumble the bacon. Add the grease to a large bowl and let cool slightly. Whisk in the vinegar, mustard, sugar, salt and pepper, and olive oil. 

When the potatoes have finished cooking, drain, then immediately toss them in the dressing in the large bowl to allow them to absorb the dressing. Reserve a handful of the the bacon crumbles, dill, and scallions, then toss the rest with the potatoes to combine. Garnish with reserved goodies and another drizzle of olive oil if you’re feeling it.