Posh Picnic Potato Salad with Tarragon Dijon Crispy Bacon

Posh Picnic Potato Salad With Tarragon Dijon Cri

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:6 to 8 servings

Ingredients:

• 1 kg (2.2 lbs) New Potatoes, scrubbed
• 50 g (1/4 cup) Coarse Sea Salt (for boiling water)
• 2 Bay Leaves (optional)
• 150 g (5 oz) Smoked Streaky Bacon, cut into 1 cm pieces
• 1 large Shallot, finely diced
• 3 tbsp (45 ml) Red Wine Vinegar
• 2 tbsp (30 g) Dijon Mustard
• 1 tsp Granulated Sugar
• 120 ml (1/2 cup) Extra Virgin Olive Oil
• 3 tbsp Fresh Tarragon, finely chopped
• 2 tbsp Fresh Chives, finely snipped
• Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

• Place the potatoes, bay leaves, and coarse salt in a large stockpot and cover with cold water. Bring to a rapid boil, then reduce heat and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork but still hold their shape. Drain immediately. Allow them to sit for 5–10 minutes until they are still warm, but cool enough to handle. If the potatoes are larger than a golf ball, cut them into halves or quarters.
• While the potatoes are cooking, heat a skillet over medium heat. Add the diced smoked bacon. Cook, stirring occasionally, until the bacon is deeply golden brown and crisp (about 6–8 minutes). Using a slotted spoon, transfer the crispy bacon pieces to a paper towel-lined plate. Reserve 2 tablespoons (30 ml) of the rendered bacon fat from the skillet and set it aside for the dressing.
• In a small mixing bowl, combine the diced shallot, red wine vinegar, Dijon mustard, and sugar. Whisk thoroughly until the sugar dissolves. Slowly drizzle in the reserved bacon fat, whisking constantly to emulsify slightly. Slowly drizzle in the olive oil, whisking until the dressing is glossy and well combined. Stir in the chopped fresh tarragon and chives. Season generously with sea salt and black pepper.
• Place the still-warm potatoes in the large serving bowl. Pour about two-thirds of the dressing over the potatoes. Gently fold and toss the potatoes, ensuring they are coated. Add the crispy bacon pieces and gently fold them in (reserve a few for garnish). If the salad seems dry, add more dressing. Garnish with the reserved bacon pieces and a sprinkle of fresh chives. Serve immediately, or chill for at least 30 minutes before serving.

Nutrition Facts

Calories:325 kcal

Protein:8 g

Fat:22 g

Carbs:25 g

Fiber:3 g

Sodium:350 mg

Recipe Info

Category:Side Dish; Salad

Cuisine:Modern

Right, hands up if you are utterly bored of the same heavy, gloopy potato salad at every single summer gathering? Honestly, I used to dodge that stuff like the plague! But finding genuinely delicious sides for bbqs is crucial, right?

I spent years trying to crack the code for the best potato salad recipes for grilling . Every single time, I ended up with something that just sat in your stomach like a damp brick.

Traditional mayo-heavy salads hide the natural flavour of the spuds. I was determined to do better.

Escaping the Mayonnaise Trap

This recipe is my personal rebellion against the village fête standard. We call it The Proper Posh Potato Salad. It’s light, bright, and sophisticated—perfect for truly posh summer garden party sides .

We swap the sickly sweetness for a sharp, savoury new potato salad vinaigrette . The real secret here is the glorious combination of fresh tarragon and crispy, salty smoked bacon.

That delicate anise flavour of the tarragon makes this a true showstopper.

It may sound fancy, but trust me, this is one of the easiest BBQ side dishes you will ever make.

It only takes about 35 minutes of active time from start to finish. If you can boil water and whisk a simple dressing for warm new potatoes , you are practically a chef.

The Magic of Warm Potatoes

The genius of this dish is that we coat the potatoes while they are still warm. This isn't just a tip; it's essential! Warm potatoes are porous.

They literally suck up that tangy, smoky dressing like a sponge, guaranteeing flavour right to the core.

Because this relies on a vibrant vinaigrette and not thick mayonnaise, it holds up beautifully for UK bank holiday BBQ recipes .

It travels wonderfully and is one of my go-to make ahead picnic salads . In fact, the flavours of the tarragon and bacon potato salad really marry together if you make it the night before.

This incredible flavour profile—the sharpness of the Dijon, the smoke from the bacon fat, and the fresh tarragon—makes it an ideal choice for cold side dishes for smoked meats .

It provides the perfect zing to cut through the richness of brisket or pulled pork. It’s truly the ultimate dijon bacon potato recipe upgrade.

Seriously, ready to give your guests something unforgettable? We are going to nail this. Let's look at the ingredients needed for this amazing salad!

Essential Kit and Making Every Ingredient Count

Right, before we get those spuds boiling, let us talk gear and ingredients. This posh summer garden party sides recipe works because we use great stuff.

Honestly, about 90% of the flavour comes from ditching the cheap ingredients and focusing on freshness. It really is the ultimate upgrade to easy BBQ side dishes .

The Proper Potatoes and Bacon

You need firm, lovely new potatoes . I swear, Jersey Royals are the gold standard. They hold their shape perfectly and soak up the dressing like a dream.

Grab 1 kg (2.2 lbs) of them. Don't peel them! Keeping the skin on gives you texture and goodness.

Make sure you use proper coarse sea salt for boiling. We want the water to be super salty. Seasoning starts now!

For the crunch, we need 150 g (5 oz) of good quality smoked streaky bacon. Don't skimp here. This is the heart of the smoky flavour in this dijon bacon potato recipe .

My first attempt at this years ago failed because I used thin, pale bacon. It just melted away. You want rashers that will crisp up beautifully.

Building the Vinaigrette Flavour Bomb

This recipe shines because of the new potato salad vinaigrette . This is not the gloopy stuff, thankfully. The secret is the fresh herbs.

You absolutely need fresh tarragon . It provides an aromatic lift that is just brilliant with the bacon. If you use dried tarragon, stop right now.

It just tastes dusty.

For the depth, you need 3 tbsp (45 ml) of Red Wine Vinegar and 2 tbsp (30 g) of good Dijon mustard.

Here is the critical part: we are adding 2 tablespoons (30 ml) of that reserved bacon fat to the dressing.

This step is non-negotiable! It gives the perfect richness needed for cold side dishes for smoked meats . This creamy, light dressing for warm new potatoes is what makes this a great tarragon and bacon potato salad .

Equipment You’ll Need

You won’t need anything fancy for these UK bank holiday BBQ recipes . A good, large stockpot is essential for boiling the potatoes evenly.

You also need a decent skillet for getting that bacon crispy. That’s it!

A proper wire whisk is highly recommended for the vinaigrette. Trying to mix the oil and vinegar smoothly with a fork is a nightmare.

A good whisk makes emufying easy. This is the simplest way to prepare best potato salad recipes for grilling and makes the perfect make ahead picnic salads .

This whole salad is meant to be simple, delicious, and a huge crowd-pleaser for sides for bbqs .

Getting Started: The Mise En Place Magic

Honestly, ditch the heavy, claggy potato salad you usually get at a garden party. This recipe is different. It’s light, it’s sharp, and it's easily one of the best potato salad recipes for grilling .

We're talking about a proper grown-up dish here, perfect for all your UK bank holiday BBQ recipes . The secret? Starting clean.

I know, mise en place sounds a bit fancy, but it just means getting sorted before you start cooking. Grab your new potatoes and give them a good scrub.

You don't peel them! That's the beauty of new potato salad vinaigrette . While the potatoes are still cold, get your tarragon chopped and your smoked streaky bacon diced up small.

Getting this organisation nailed down makes this one of the simplest easy BBQ side dishes you’ll ever master.

Safety reminder, folks! When boiling those spuds, be careful. I once tried to drain a pot of boiling water too fast and nearly gave myself a steam facial.

Ouch! Just take it slow.

Cooking the Posh Way: The Vinaigrette Trick

This tarragon and bacon potato salad relies on one critical temperature trick. We need to cook the potatoes until they are tender but still hold their shape, which usually takes about 18 minutes after the water hits the boil.

Make sure that water is super salty—it should taste like the sea!

While the potatoes are bubbling away, fry your smoked bacon until it is beautifully crunchy. Lift the bacon out, but do not throw away the fat! You need to reserve about two tablespoons.

This is the heart of our dijon bacon potato recipe .

Next, whisk that gorgeous dressing. Combine the vinegar, Dijon, shallots, and sugar. Then, slowly drizzle in the olive oil and that gorgeous reserved bacon fat.

This creates a deeply flavourful dressing for warm new potatoes . The heat is everything! You must apply the dressing while the potatoes are still warm.

They soak up that vinaigrette like a sponge. If you dress cold potatoes, the flavour just sits on the outside, and nobody wants that.

Don't Mess It Up: My Top Posh Potato Secrets

The biggest mistake I see people make is over-tossing. Once the potatoes are warm and you've poured that delicious liquid gold over them, fold gently.

We want texture! If you toss too hard, you end up with a chunky mash, and we are aiming for posh summer garden party sides , not school dinner.

Pro Tip 1: Don't be shy with the fresh herbs. Tarragon provides that anise lift that makes this truly special.

Pro Tip 2: This is a phenomenal candidate for make ahead picnic salads . You can assemble the salad fully (except for the final garnish) up to a day in advance.

The flavours marry beautifully in the fridge.

When you're looking for elegant sides for bbqs , especially cold side dishes for smoked meats like pulled pork, this salad is the winner.

Just remember to pull it out of the fridge about 15 minutes before serving to knock the chill off. Trust me, it’s a game-changer.

Honestly, making this dijon bacon potato recipe is the easy part. The hardest challenge is waiting for the flavours to truly blend before you devour the whole bowl!

Plating and Party Prep: The Finer Details

Okay, so you’ve nailed the cooking. Now let’s talk serving. For a truly posh summer garden party sides display, skip the plastic tubs.

Pile this magnificent tarragon and bacon potato salad high in a rustic ceramic bowl or on a large platter. Scatter those final pieces of crispy bacon and some fresh chives right over the top.

It looks sophisticated, and trust me, your guests will think you hired caterers.

This salad is an absolute dream when served slightly warm, immediately after the new potato salad vinaigrette has soaked in.

That said, it works brilliantly as a cold side dishes for smoked meats . If you are hosting a big bash, remember the golden rule for make ahead picnic salads : cover it tightly and chill it for at least 30 minutes.

Just pull it out of the fridge 15 minutes before serving. Nobody likes fridge-numbed spuds!

When planning your whole menu, remember this side stands up to strong flavours. It’s one of the best potato salad recipes for grilling because the vinegar cuts through the richness of everything else.

It pairs perfectly with slow-cooked ribs or sticky BBQ chicken. It's truly essential when thinking about sides for bbqs .

Flexing the Flavour: Easy Swaps

This recipe is incredibly forgiving, making it one of the most versatile easy BBQ side dishes out there. If you need a vegetarian option—easy peasy! Omit the bacon entirely.

To keep that smoky depth, substitute the bacon fat in the dressing for warm new potatoes with more olive oil, and add a generous pinch of smoked paprika.

Done.

For those rare times when fresh tarragon is hard to find (it happens!), try fresh dill or even chervil. The flavour profile changes, but the UK bank holiday BBQ recipes vibe remains perfectly light.

If you wanted to make a seasonal shift, swap out the new potatoes for sweet potatoes in autumn, roasting them lightly instead of boiling.

The Good Stuff: Why It's Lighter

Why this works so well at a huge summer gathering? It’s genuinely lighter than the traditional stuff. We ditched the thick mayonnaise base for a light vinaigrette.

This means less heavy fat and more vibrant flavour. Potatoes themselves are loaded with potassium and vitamin C. Plus, since we’re using new potatoes with their skin on, you get a good hit of fibre too.

You are serving something incredibly delicious that doesn't feel like a total gut-bomb. It’s perfect fuel for a long summer day! Go on, give this a try.

You’ll never go back to that gloopy stuff again.