Herbed Potato Salad with Bacon and Peas
Elevate your summer gatherings with this irresistible Herbed Potato Salad with Bacon and Peas, a refreshing twist on a classic crowd-pleaser. Tender baby potatoes are coated in a creamy, herb-infused dressing made with mayonnaise, Dijon mustard, and a splash of lemon juice, bringing a zesty freshness to every bite. Crispy, golden bacon and vibrant green peas add delightful texture and color, while fresh parsley, dill, and chives deliver a burst of garden-fresh flavor. Perfect for picnics, BBQs, or as a versatile side dish, this potato salad comes together in just 35 minutes and can be served chilled or at room temperature for ultimate convenience. Make it ahead to let the flavors meld beautifully—your guests are sure to come back for seconds!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 teaspoon salt
- 6 slices bacon
- 1 cup frozen peas
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 tablespoons chives
- 0.5 teaspoon black pepper
Instructions
Scrub the baby potatoes and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
Cook the potatoes for about 15-20 minutes or until they are tender when pierced with a fork. Drain and set aside to cool slightly.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
Place the frozen peas in a small bowl and cover them with boiling water. Let sit for 2-3 minutes, then drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth and well combined.
Finely chop the parsley, dill, and chives, and add them to the dressing. Stir to incorporate the herbs evenly.
Once the potatoes are cool enough to handle, transfer them to the mixing bowl with the dressing. Gently toss to coat the potatoes in the dressing.
Add the crumbled bacon and peas to the bowl and gently fold them in until evenly distributed.
Taste and adjust seasoning, if necessary, adding more salt or pepper to taste.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature as a delicious side dish.
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.3 g | 248% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 15.8 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4568 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
