This Warm Potato Salad Recipe checks all the boxes for the best potato salad - creamy baby red potatoes, crispy crumbled bacon, sliced green onions, fresh herbs, and warm mustard vinaigrette dressing.
Place halved potatoes in a large pot, and cover with cold water. Bring to a boil, add salt to the water, and reduce to a simmer. Cook for about 16- 20 minutes, until fork tender.
While potatoes are cooking, place bacon pieces in a large skillet and cook over medium heat until crispy. Remove and place on a paper towel-lined plate to drain the extra bacon grease. Leave bacon drippings in the pan, which will become the warm dressing.
Chop green onions and add to drippings in the skillet. Saute for about 30 seconds, then add sugar, vinegar, mustard, pepper, and minced garlic. Add parsley and dill. Stir to combine, and turn the heat off the pan. Set aside.
Drain potatoes well. Add hot potatoes to the skillet and carefully stir to combine. Add most of the bacon pieces, reserving a tablespoon or two for garnish, and toss again. Add salt and pepper for taste, if needed.
Top with remaining bacon, more chopped green onions, and fresh parsley for garnish. Serve warm or at room temperature.
Notes
Salting the cooking water will help season the potatoes through. Don't add the salt until after the water is boiling because it can cause pitting in a pan when added to cold water.
Starting the potatoes in cold water will ensure they all cook simultaneously.