This potato salad strays from the mayo-based classic but is just as creamy and flavorful. First, cook the bacon until brown and crispy; then sauté the shallots in the bacon fat. Add some peas and mix everything together with boiled new potatoes, sour cream, a touch of heavy cream, and mint. Serve this sweet, salty, herby summertime side dish with some oven-fried chicken.
Game plan: This salad is best served at room temperature. However, you can make it ahead, refrigerate it, and then bring it to room temperature and mix in a little extra cream before serving.
This recipe was featured as part of our Picnic Recipes photo gallery.
- 1Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle.
- 2Meanwhile, cook the bacon in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- 3Return the pan, with the bacon fat, to medium heat and add the shallot. Season generously with salt and pepper and cook until softened, about 3 minutes.
- 4Add the peas and cook until tender, about 3 to 4 minutes. Remove from the heat and transfer the shallot-pea mixture to a large bowl to cool. Once the potatoes are cool, cut them into large dice and add them to the pea mixture. Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated. Taste and season with salt and pepper as needed. Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.