Real Recipes From Real Home Cooks ®

warm bacon-pimiento potato salad

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I love a warm potato salad, sometimes even more than a cold one. I think the heat brings out the unique flavors. This would be a great dish to serve in fall and winter. This recipe and photo come from Southern Living Magazine. 12-14-14

yield 8 serving(s)
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For warm bacon-pimiento potato salad

  • 2 lb
    baby yellow potatoes, halved
  • 6 slice
    thick-cut bacon, chopped
  • 3 lg
    shallots, chopped
  • 1 lg
    garlic clove, minced
  • 1 jar
    (4 oz.) pimientos, drained
  • 1/4 c
    cider vinegar
  • 2 tsp
    whole-grain dijon mustard
  • 3 Tbsp
    coarsely chopped fresh dill

How To Make warm bacon-pimiento potato salad

  • 1
    Cook potatoes in boiling salted water to cover in a Dutch oven over medium heat about 10-15 minutes, or until tender; drain well.
  • 2
    Cook bacon in a large deep skillet over medium heat for 8 to 10 minutes or until just beginning to crisp. Carefuly drain drippings, reserving about 3 Tbsp. in skillet. Stir in shallots and garlic, and saute for 2 minutes.
  • 3
    Add pimientos and next 2 ingredients, scraping to loosen particles from bottom of skillet. Stir in potatoes, dill, and salt and pepper to taste. Serve warm or at room temperature.