Summer Potato Salad


  • 8 eggs
  • 8 ounces bacon
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard, more to taste
  • 1/2 cup Wild Anithos Dill Infused Olive Oil, more to taste
  • 4 pounds red new potatoes
  • 6 scallions, rough chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Coarse salt and freshly ground pepper to taste


Hard-boil the eggs, peel them under running water, and then cut into large diced pieces; set aside. Cut the bacon strips into 1″ pieces and sauté in a large skillet until crisp. Use a slotted spoon to transfer to paper towels to drain. In a large serving bowl, whisk the vinegar and Dijon together, and then slowly whisk in the olive oil; set aside. 

Cut the potatoes into large diced pieces and cook in boiling water until easily pierced with the tip of a knife, 7-10 minutes. Drain the potatoes and let them cool for only about 5 minutes; then fold them into the dressing (doing this while the potatoes are still warm helps them absorb all the flavors). Gently fold in the bacon, eggs, scallions, and herbs. Taste and add salt, pepper, and more Dijon and/or olive oil as desired. Serve at room temperature with a final sprinkle of coarse salt.


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