Breakfast Potato Salad
May 8, 2020 by Nicole Collins
Having a favorite recipe is like having a favorite kid.
Or, so I would imagine.
We all know we’re supposed to love our babies the same. And, we all definitely do (wink, wink). But, you just can’t help but be more drawn, more sensitive to, or more completely smitten by just a little bit with one over the other.
Sometimes, it gets to a point where you just have to own it. If someone were to ask me who my favorite pup was, I’d certainly very politely say all of them like I’m supposed to. But, we all know I’d be thinking Bisco.
So as someone that creates recipes, these recipes are my babies too. They all come from my heart, my soul, and my mind. They’re a piece of me. I should love them all the same, right?
Wrong.
I love everything that I share with you. I wouldn’t do so if I didn’t. But, I certainly have my favs that make the rotation more often than others. And, today’s recipe is about to join those ranks.
Today, we’re having my favorite meal in a fun and exciting new way. We’re making Breakfast Potato Salad!
You need a sec to soak that in? BREAKFAST POTATO SALAD.
Here’s the thing about this potato salad. It’s super easy to throw together but seems fancy enough to impress everyone in sight. With just a handful of ingredients, we’re on our way to the most delicious brunch treat ever!
Let’s start with the base of our potato salad…the potatoes. I used a medley of gold, red, and purple potatoes that you can get from Aldi. But, any one of those baby potatoes on their own would work. My initial plan was to boil these so they’d keep their bright color, but once I cut into the purple potatoes, I realized they were probably going to bleed and color the boiling water. So I shifted gears, and roasted it is! These only need a little olive oil, salt, and pepper. Then about 30 minutes later, you’re more than halfway finished the recipe.
While the potatoes are roasting, we have a few things that we need to get together. First, we want to make our dressing. We’re going to make a mustard maple dressing to coat our oven hot potatoes. And let me tell you, I want this dressing on everything from now on. It’s really as simple as throwing some olive oil, maple syrup, apple cider vinegar, and two types of mustard in a blender. Give it a little seasoning, process, and done! This dressing is the perfect balance of sweet and tangy, and it pairs beautifully with our salty roasted potatoes.
In the spirit of breakfast, we’re going to add some meat to this party! Both cooked sausage links and crispy bacon get chopped up and thrown into our salad to really make this a hearty situation. You can actually bake bacon at the same temp we’re roasting the potatoes, so I cooked the bacon in the oven first then threw the potatoes in behind them. But, you can also go the traditional route and cook the bacon on the stove top while the potatoes roast away.
Once our meats are cooked and our potatoes are fork tender, we’re going to toss everything together while it’s still hot. The potatoes, the sausage, the dressing, and some very thinly sliced shallots along with some parsley go together in the bowl and mixed around until everything has a kiss of that delicious dressing.
Now, it’s not breakfast without eggs, right? So, we’re going to top off our potato salad with some creamy, jammy eggs. 7 minutes is all you need to cook these eggs, so these can actually be going while the potatoes are still in the oven too. It’s been brought to my attention that some people are adverse to a runny yolk (I’m not judging, but I’m judging), so you’re certainly welcome to use some hard boiled eggs or even some scrambled eggs to top off our salad.
But, I’m team gooey yolk always and forever if anyone cares.
Our finished product is heaven in your mouth. The flavors coming out of this salad are on point. The meats and potatoes add our savory element. The dressing cuts through the salt with it’s sweet and sour flavors. The thin pieces of shallot scattered throughout add an unexpected sharpness that ties it all together. And you can’t have salad without something green…hence, the parsley. I can’t think of anything more perfect that I’d want to see on a brunch table.
And, we will be having more than just a brunch party of 1 soon. I’m sure of it!
Ok, everyone. Stay safe. Stay happy. Stay full. And, let’s eat!
Breakfast Potato Salad
Serves: 4 Print
Ingredients:
For the Maple Mustard Dressing:
2 tbsp olive oil
2 tbsp maple syrup
½ tbsp apple cider vinegar
2 tsp dijon mustard
1 tbsp stone ground mustard
salt and pepper, to taste
For the Potato Salad:
1 ½ lbs baby potatoes (gold, red, purple, or a mix), halved
1 tbsp olive oil
1 tsp salt
½ tsp pepper
½ shallot, very thinly sliced
1 tbsp parsley, chopped
4 slices bacon, cooked and chopped
4 sausage links, cooked and chopped
2 eggs
Directions:
Roast the potatoes: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Add potatoes, 1 tbsp olive oil, 1 tsp salt, and ½ tsp pepper. Use your hands to toss until potatoes are coated. Bake for 15 mins, remove from oven, and toss the potatoes. Place back in the oven to bake for an additional 10-15 mins until the potatoes are fork tender. Transfer potatoes to a mixing bowl.
Meanwhile, make the soft boiled eggs: Bring a small saucepan of water to a boil. Add both eggs, and boil for exactly 7 mins. Remove eggs from boiling water and place immediately in a bowl of ice water. After 2-3 mins when the eggs are cool enough to touch, carefully peel the eggs and cut them in quarters.
Make the dressing: Add all ingredients for dressing to the bowl of a small food processor or blender. Process until fully combined, and the dressing is smooth. Set aside.
Assemble the salad: While the potatoes are still hot, add shallots, parsley, bacon, sausage, and dressing to the mixing bowl. Toss until everything is coated in the dressing. Transfer to a serving platter, and top with jammy eggs. Serve!
Recipe notes:
*Since you already have the oven on, you can also bake your bacon in the oven. Line a rimmed baking sheet with aluminum foil, arrange bacon in a single layer on the tray, and bake at 400 degrees for 15-22 mins depending on your desired doneness. I like mine extra crispy, and my bacon was a thicker cut; so I baked mine for about 21 minutes.
*If you don't have baby potatoes, you could rough chop a regular sized gold or red potato into about 1 inch pieces.
*I used a mandoline slicer to really thinly slice the shallots. We want our shallots nice and thin so they really blend into the salad and they're like a surprise when you taste them. Yum!
