top of page
Bacon, Pinenut & Dill

Potato Salad

"Potatoes drenched in a French mustard/white balsamic dressing, tossed with sliced eggs, toasted pinenuts, freshly grated Parmesan, green onions, dill, then finished with crispy bacon & olive oil"

bacon pine nut dill potato salad.jpg

Ingredients

3 pounds red or gold potatoes, unpeeled and scrubbed well.

1 1/2 tablespoons white balsamic vinegar

1 1/2 tablespoons sugar

1/2 teaspoon freshly minced, garlic

1 ½ cups mayonnaise (Dukes)

½ cup sour cream

3 tablespoons Dijon mustard

Salt & black pepper

8 large eggs, hard boiled

1/3 cup thinly sliced, green onions, plus extra for topping

5 tablespoons pine nuts, toasted 

2-3 tablespoon freshly chopped dill, plus extra for topping

1 1/2 ounces (weight) finely grated Parmesan cheese, plus extra for topping

8-10 crispy strips of bacon, chopped

Good quality olive oil

Black pepper

Note: Pine nuts can be toasted in a cast iron skillet over medium temperature.

 

 

Directions

Cut the potatoes into about 1 1/2 inch cubes. Add the potatoes to a large pot and cover with water. Bring to a boil then salt the water. Reduce to medium heat and cook until fork tender. Water should be at a soft boil. Drain off water and let cool completely. 

Add the balsamic vinegar, sugar & garlic to a medium sized mixing bowl and whisk to dissolve.

Add the mayonnaise, sour cream and Dijon mustard, whisk and then season to taste with salt & pepper

 

Add cooled potatoes to a large mixing bowl, add fold into the dressing. Halve the eggs lengthwise then cut widthwise into 1/6's. Add 5 of the sliced eggs, green onion, 3 tablespoons of the pine nuts, 2-3 tablespoons of dill, Parmesan cheese and fold in. Scrape into a serving bowl and chill in the refrigerator.

 

Before serving, finish/top with the bacon, remaining eggs, extra chopped dill, extra grated Parmesan cheese, extra pine nuts, extra green onions, freshly cracked pepper and drizzle with olive oil.  Serves 10-12.

bottom of page