I made you a big bowl of goodness.
Summer is flying by, so I made a short list of small, summery things I want to do every day — simple pleasures so I won’t be saying in September that I didn’t actually enjoy the season. I’m talking about everyday moments: eat outside more, sip fresh watermelon juice, make mojitos with all the mint, walk daily (sometimes twice), swim with Max a few times a week, and for the love of summer, get a sprinkle cone — today, and every week while it lasts.
There’s already nostalgia for last year’s Fourth of July — we used sparklers to shoot our pregnancy announcement and I can’t believe it was only a year ago. After everyone had eaten and drank, I made them hold sparklers repeatedly until I got the shots I wanted. It was a blast. For me.
Today I debated between a potato salad and a pasta salad, and potatoes won. I was inspired by a bacon-blue pasta salad I made recently and adapted those flavors to potatoes — mostly the same idea, with soft boiled eggs because the yolks make everything better. am I right?
I don’t always love classic mayo-based potato salads, even though I’ve started making my own mayo. I prefer potatoes dressed in butter, bright herbs, or something like chimichurri — which is where this herb vinaigrette idea came from. It’s simply olive oil, red wine vinegar, honey, garlic and a whole lot of fresh herbs from the garden. The result? Delicious.
Even better: every ingredient in this potato salad is something I love. Nothing ends up abandoned on the side of the bowl — no stray red onion or pools of dressing — because everything gets eaten. The components include baby red potatoes, lots of crispy bacon, creamy blue cheese, soft boiled eggs, cherry tomatoes, sliced scallions and chives, plus that vibrant herb vinaigrette. It’s pure summer in a bowl.
If you want to serve this on the Fourth of July or at a gathering, you don’t have to use soft boiled eggs. Consider this a two-part salad: it’s incredible with soft yolks for small dinners or picnics, but for parties where the salad might sit out, use hard-boiled eggs or skip them entirely. Still wonderful either way.
Also — and I say this with full enthusiasm — this would be fantastic with sweet potatoes. Cubed or sliced into rounds, roasted sweet potatoes would pair beautifully with the bacon and blue cheese. If you try that version, I’ll bring mojitos and all the mint.
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, until the potatoes are fork-tender but not falling apart. Cooking time will vary with size; aim for slightly firm potatoes so they hold up in the salad. Slice them in half or quarters depending on size and 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 heat to a gentle simmer, add the eggs carefully, and cook for 6 minutes. Remove with a slotted spoon and place in an ice bath. Cool completely before peeling.
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Add the cherry tomatoes and scallions to the cooled potatoes. Toss with a few tablespoons of the herb vinaigrette, just enough to coat the potatoes evenly. Stir in the crumbled bacon and blue cheese, and add a bit more vinaigrette if needed. Top with the soft boiled eggs, whole or halved, drizzle with more vinaigrette and sprinkle with chives (or extra herbs). Serve immediately.
herb vinaigrette
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Whisk together the red wine vinegar, honey, chopped herbs, salt, pepper and garlic. While whisking, slowly stream in the olive oil until the vinaigrette is emulsified. Store any leftover dressing in the fridge for a few days, keeping an eye on freshness of the herbs.
Notes
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It’s an egg swimming pool.