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Warm Bacon Tarragon Potato Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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2 pounds medium red potatoes, scrubbed and quartered

Kosher salt

8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips

1 small yellow onion, diced

1/2 cup apple cider vinegar

1 tablespoon whole-grain mustard, German-style preferred

Freshly ground black pepper

1 1/2 tablespoons fresh tarragon, finely chopped


  1. Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
  2. Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.