Place potatoes in cold salted water and bring to a boil. Cook until fork-tender but still holding their shape, about 12-15 minutes. You want them cooked through but not breaking apart when stirred. (Starting potatoes in cold water ensures even cooking from surface to center)
Drain potatoes thoroughly and let cool for 5 minutes. This prevents the dressing from getting too thin when mixed with hot potatoes.
In a large bowl, whisk together mayonnaise, Dijon mustard, balsamic vinegar, salt, and pepper until completely smooth. The acid from the vinegar will help emulsify this into a stable dressing.
Add the warm potatoes to the dressing and fold gently to coat. The residual heat helps the flavors penetrate the potato starch.
Fold in the diced pickles and crumbled bacon. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
Refrigerate for at least 1 hour to let flavors meld. Serve at room temperature for best flavor and texture.
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