This week during a tv appearance on Mass Appeal, a noontime show that airs on our local NBC affiliate, I demonstrated a new version of potato salad –a delicious side dish to include in menus for the upcoming Memorial Day weekend. On the drive home from the studio, I realized that with the long holiday just a day away, the recipe (which I created a decade ago) would be perfect to feature once again on this blog.

Traditional American potato salad is prepared with a mayonnaise dressing, but this version calls for a classic vinaigrette made with red wine vinegar, plenty of Dijon mustard, and olive oil.  Small unpeeled red skins or Yukon Gold potatoes are boiled, diced, and then tossed in the dressing along with sliced artichoke hearts. Crispy bacon adds a big flavor note to the salad, while fresh chives and dill counter with refreshing herbal accents.

For Memorial Day weekend pull out the grill and add some salmon fillets, lamb chops, burgers, or sausages. Because this potato salad is so versatile it will partner beautifully with any of those choices. Another bonus–this side dish can be served warm or at room temperature and can be prepared a day ahead.

If you’d like to see the cooking demo I did with host, Patrick Berry, just click on this link.

 

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Potato Salad with Artichoke Heatrts and Bacon

Vinaigrette Dressing
3 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 tablespoons olive oil 1/3 cup chopped shallots

Potato Salad
2 pounds small (2-inch diameter preferably) red skin  or Yukon Gold potatoes, scrubbed but not peeled (You can also use a combo of small red, gold, and purple potatoes.)
Kosher salt
6 slices smoked bacon (6 ounces) cut crosswise into 1/2-inch pieces
1 1/2 cups frozen artichoke hearts (about 6 ounces), defrosted and patted dry or artichoke hearts from the salad bar at the grocery (See market note.)
3 tablespoons chopped chives
3 tablespoons chopped dill
Freshly ground black pepper

1.In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil. Stir in the shallots. Set aside while you prepare the potato salad.

2.Bring a large saucepan of water to a boil and add 1 tablespoon salt and the potatoes. Cook until tender, but not mushy, about 12 minutes for small potatoes and 20 minutes or more for large ones. The potatoes should be tender when pierced with a sharp knife. Drain the potatoes in a colander and while still warm, but cool enough to handle, cut them into 3/4-inch cubes. Put the potatoes in a non-reactive serving bowl.

3.Place a medium skillet over medium heat. Add the bacon, and sauté, stirring often, until crisp and golden, 3 to 4 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Remove 2 to 3 tablespoons (more will produce a better flavor) of the bacon drippings in the pan and pour them over the potatoes. Toss to coat well.

4.Pat the artichoke hearts dry with paper towels and slice them lengthwise into1/2-inch-wide slices. Add them to the bowl with the potatoes. Whisk the dressing well and pour over the potatoes and artichokes. (See make ahead note below.) Gently stir in the chives, dill, and bacon. Season the potato salad with extra salt and pepper. To serve warm, place salad in a microwave safe dish or bowl and place in the microwave for 30 seconds or more to warm very lightly.

Serves 6

Market note:  Frozen artichokes that are defrosted and patted dry or artichoke hearts in a brine with salt and water from a salad bar at the supermarket both work well in this recipe.

Make ahead note: To make the potato salad a day ahead, prepare up to the point where you have tossed potatoes and artichoke hearts together with the dressing. Cover and refrigerate. Bring to room temperature 45 minutes before serving or microwave in a microwave proof bowl for about 2 minutes to take off the chill.

Copyright Betty Rosbottom 2025