I made you a big bowl of goodness.
Summer is flying by, so this past weekend I wrote a short list of simple, summery things I want to do every day — little rituals to make the season feel full. Nothing dramatic, just everyday summer moments: eat outside more, drink fresh watermelon juice, make mojitos weekly with overflowing mint, walk every day, swim more, and absolutely get a sprinkle cone at least once a week. Little pleasures matter.
I’m already nostalgic about last year’s Fourth of July — we used sparklers for our pregnancy announcement and I still can’t believe it was only a year ago. After everyone had a few drinks I basically directed a miniature photo shoot, insisting they hold the sparklers until I got the shot. It was chaotic and joyful and totally worth it.
Today I couldn’t decide between a potato salad or a pasta salad, and potatoes won. I pulled inspiration from a bacon-blue cheese pasta salad I made recently and turned it into a potato salad. It’s practically the same idea — but better with soft boiled eggs, because those silky yolks elevate everything.
I’m not always a fan of classic mayo-based potato salads, even though I make my own mayonnaise now. They often feel heavy and one-note. I do, however, love potatoes dressed in butter, tangy herbs, or a chimichurri-style vinaigrette. That’s what inspired this herb vinaigrette: olive oil, red wine vinegar, honey, garlic, and a bounty of fresh herbs from the garden. It’s bright and herb-forward and pairs perfectly with the other ingredients.
The best part? I loved every single element in this salad. Nothing got pushed aside — no stray onions or globs of dressing in the bottom of the bowl. Every bite was exactly what I wanted: potatoes tossed in vinaigrette, punctuation from blue cheese, savory bacon, bright tomatoes and herbs, and the creamy finish of soft boiled eggs.
Here’s what’s in it:
baby red potatoes
crispy bacon
crumbly blue cheese
soft boiled eggs
cherry tomatoes
scallions and chives
a bright herb vinaigrette
If you plan to serve this at a larger gathering or somewhere it might sit out, you don’t have to use soft boiled eggs — hardboiled eggs work fine, or leave the eggs out entirely. The salad is still wonderful without them and the vinaigrette keeps it lively. Also, this would be fantastic with sweet potatoes — cubed or sliced into rounds — if you want to try a different take.
Bacon Blue Potato Salad with Soft Boiled Eggs
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Ingredients
- 3 pounds baby red potatoes
- 1 1/2 cups cherry tomatoes, quartered
- 4 scallions, thinly sliced
- 8 slices cooked bacon, crumbled
- 6 ounces blue cheese, crumbled
- 3 tablespoons freshly sliced chives
- 3 or 4 large eggs
herb vinaigrette
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced or pressed
- 1/3 cup olive oil
Instructions
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Place the potatoes in a pot and cover with cold water. Bring to a boil and cook about 15 minutes, or until fork tender but still slightly firm so they hold their shape. Drain, then halve or quarter the potatoes depending on size. Transfer to a large bowl to cool.
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For the soft boiled eggs: heat about 3 inches of water in a small saucepan until boiling. Reduce to a gentle simmer, add the eggs carefully and cook 6 minutes. Remove with a slotted spoon and place the eggs in an ice bath. Cool completely before peeling.
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Add the tomatoes and scallions to the potatoes. Toss with a few tablespoons of the vinaigrette so the potatoes are well coated. Fold in the crumbled bacon and blue cheese, adding more vinaigrette if needed. Top with the peeled soft boiled eggs, whole or halved, drizzle a little more vinaigrette, and sprinkle with chives or additional herbs. Serve immediately.
herb vinaigrette
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Whisk together the red wine vinegar, honey, chopped herbs, salt, pepper, and garlic. While whisking constantly, slowly stream in the olive oil until the dressing emulsifies. Use immediately or store in the refrigerator for a few days (fresh herbs may fade).
Notes
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I appreciate you so much!
It’s an egg swimming pool.