Ingredients Jump to Instructions ↓

  1. 2 pounds red or white waxy potatoes , scrubbed

  2. 4 ounces smoked bacon , small dice (about 1 cup)

  3. 1/2 medium shallot , thinly sliced

  4. 1 1/2 pounds shelled English peas or 8 ounces frozen baby peas (about 1 3/4 cups)

  5. 1/2 cup sour cream

  6. 1/4 cup finely chopped fresh mint

  7. 3 tablespoons heavy cream

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once water boils, reduce heat to medium and simmer until a knife can easily be inserted into potatoes, about 30 minutes. Drain potatoes and set aside until cool enough to handle. Meanwhile, cook bacon in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and freshly ground black pepper and cook until softened, about 3 minutes. Add peas and cook until tender, about 3 to 4 minutes. Remove from heat and transfer to a large bowl to cool. Once potatoes are cool, cut into large dice and add to pea mixture. Add sour cream, mint, heavy cream, and reserved bacon and fold until potatoes are well coated. Taste and adjust seasoning as needed. Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring potato salad to room temperature and fold in a few extra tablespoons of cream.


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