Smokey Herb and Garlic Potato Salad

Smokey Herb and Garlic Potato Salad


  • 3 lbs red potatoes, scrubbed and sliced into 1/4 inch rounds
  • 5 slices thick-cut bacon, chopped

Ingredients (for the vinaigrette):

  • 1.5 tablespoon Dijon mustard
  • 1.5 tablespoon white wine vinegar
  • 3 Tbsp bacon fat or olive oil
  • Small handful fresh flat-leaf parsley, chopped
  • Handful fresh chives, chopped
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 small shallot, thinly sliced
  • 1 tsp sea salt
  • Freshly cracked pepper


  1. Liberally season a pot of water with sea salt, bring to a boil.
  2. Add potatoes and cook for 6 minutes or until the potatoes easily pierce with a fork. Drain then set aside.
  3. While the potatoes cook, assemble the vinaigrette. If you’re wanting to use bacon fat, whisk all other ingredients into a bowl and set aside.
  4. Taste and adjust seasoning to your preferences.
  5. Cook the bacon on medium heat until crisp. Remove bacon with a slotted spoon and add to the herb mixture. Add the shallot and remove from heat, constantly stirring to avoid burning. Remove shallots with a slotted spoon, collect 3 Tbsp bacon fat and whisk into herb mixture, pour over potatoes and gently combine.
  6. Taste and adjust seasoning (will most likely need more salt).
  7. Garnish with freshly chopped chives and cracked pepper.
  8. Serve at room temperature.

*Note: I used herbs I had on hand. Tarragon or thyme would also pair well.
Add sliced hard boiled eggs, remove bacon, add caramelized onions.
Get creative.

Number of servings: 8
Macros per serving:
7g protein
32g carbs
8g fat

Author: Ava Truckey, Black Iron Nutrition Coach, @avatruckey