potatoes with soft eggs and bacon vinaigrette

I was going to offer today a kind of loose apology. “Sorry, guys, for all of the potatoes and eggs and utter randomness of recipes this winter,” and then shamelessly go onto blame this approaching third-trimester (ack, too soon) situation with its still-unpredictable food cravings I’m in but then I realized: this is actually nothing new. There isn’t a recipe in the almost 9 years and 975-deep archives on this site that hasn’t been fueled wholly by hankerings, usually arbitrary ones. Some people have lesson plans and editorial calendars, I have whims. It’s just now I have a tiny thing — a future rock star, if the dance party from 2 to 6 a.m. last night is indication — to blame for it.

what you'll need plus some vinegar, dijon
cutting the bacon into batons

Thus, without apology, is the latest iteration of my ongoing obsession with Salade Lyonniase, which I made for the first time here in 2007, when the only dance parties keeping me up at night were my own. Hailing from Lyon, the salad is traditionally made with bitter lettuce (usually frisee, but escarole, other firm lettuces and frankly, whatever you have around that you like to make salad with, will do), a poached egg and a shallot-bacon vinaigrette, poured warm over the salad, gently wilting everything. In 2012, inspired by a riff on it from the sandwich chain ‘Wichcraft, I started putting it on a bun with a fried egg and with the unconventional addition of blue cheese and it’s been hard to remove it since. And now in 2015, I’ve strayed even further from tradition and turned it into a warm potato salad. Je ne regrette rien.


hot bacon vinaigrette

Warm potato salads don’t always get the love over here that our cold mayo and minced pickle summer versions do, and while I’m eager for the weather associated with them, steaming potatoes accented with crispy salty bits, the richness of a soft egg and a sharp vinaigrette makes a lovely, comforting and luxe weeknight dinner that feels perfect right now between seasons. And yes, I said dinner. It has protein (eggs) and a green vegetable (lettuce), my standards aren’t much higher than that. Prepare to put this meal on repeat.

potatoes with soft eggs and bacon vinaigrette

More potatoes-meet-salads: Last year’s beloved Warm Lentils and Potato Salad, a beloved and seasonally perfect Spring Salad with New Potatoes, the Horseradish Potato Salad I never wait for summer to eat, Alex’s eternal favorite Dilled Potato and Pickled Cucumber Salad, posh Lobster and Potato Salad, and two more mayo-free riffs, one with tzatziki and the other with pesto and green beans.

One year ago: Sizzling Chicken Fajitas
Two years ago: Coconut Bread
Three years ago: Carrot Cake Pancakes
Four years ago: Oat and Maple Syrup Scones
Five years ago: Irish Soda Bread Scones
Six years ago: Penne with Potatoes and Rocket
Seven years ago: Hazelnut Brown Butter Cake and White Bean Stew
Eight years ago: Mighty Russian Morsels and Mediterranean Eggplant and Barley Salad

And for the other side of the world:
Six Months Ago: Cauliflower Slaw
1.5 Years Ago: Fudgy Chocolate Sheet Cake
2.5 Years Ago: Homemade Wheat Thins
3.5 Years Ago: Red Wine Chocolate Cake

Potatoes with Soft Eggs and Bacon Vinaigrette

Salade Lyonnaise is traditionally made with poached eggs, and while I’ve got a technique that works pretty well for me [follow along over here], I started making soft-boiled-then-peeled eggs several years ago and haven’t poached a one since — I do so here as well. Crumbled blue cheese isn’t traditional either, but then again neither are potatoes.

Serves 2 to 3 as a meal, 4 if you’ve got another dish out (we also roasted asparagus)

1 1/2 pounds fingerlings, or small red or yukon gold potatoes
4 large eggs
1/4 pound frisee (French curly endive) or another sturdy lettuce
6 ounces slab bacon or thick-cut bacon slices
2 tablespoons finely chopped shallot
3 tablespoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
2 ounces crumbled blue cheese, or more to taste

Cook potatoes: In a large saucepan, cover potatoes with cold water, set a timer for 25 minutes (for small red or gold potatoes), and bring to a boil. Once boiling, reduce to a simmer. Cook until tender but not falling apart, which for small red potatoes usually takes me 25 minutes (fingerlings, because they’re thinner, might be worth checking at 20). Drain and when cool enough to touch, but still hot, halve lengthwise and arrange cut side up on a platter.

Meanwhile, cook eggs: Bring medium saucepan of water to a boil. Lower eggs into it and boil for five (for a runnier egg) to six (for a less-runny but still loose egg) minutes. Drain and rinse egg briefly under cool water until cool enough to handle and carefully peel — because the egg inside is so soft, I recommend chipping off smaller pieces at a time and running it under water as needed so you don’t accidentally rip it open. Set aside.

Prep salad: Tear frisee into bite-size pieces and put in a large bowl.

Right before you’re ready to serve everything, make vinaigrette: If using slab bacon, cut lengthwise into 1/4-inch thick slices, then 1/4-inch thick sticks (lardons); if using bacon slices, just cut them crosswise into 1/4-inch lardons. Cook bacon in a heavy skillet over moderate heat, until bacon is 3/4 as crisp as you’d like it to get. Add shallots, and cook for 1 minute more. Whisk in red wine vinegar and Dijon and let simmer for 10 seconds. Immediately pour 3/4 hot dressing over potatoes and last 1/4 over frisee in bowl, tossing the lettuce to combine evenly. Season both with salt and pepper.

To finish: Top dressed potatoes with peeled eggs and use a knife to cut them into quarters, so they break open over the potatoes. Season cut eggs with salt and pepper again, sprinkle potato dish with blue cheese. Serve with frisee on the side or on top.

Note: I’ve made this a few times (can you blame me?) and sometimes I got a lot of “renderings” from the bacon and had more than enough dressing for the potatoes and side bowl of lettuce and a couple times it felt a little scant. If you don’t feel like you have enough dressing to stretch over the potatoes and lettuce, just cover the potatoes well. The lettuce can be always be lightly dressed with a splash of olive oil, teaspoon of red wine vinegar plus the salt and pepper.

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125 comments on potatoes with soft eggs and bacon vinaigrette

  1. Never apologize please for recipes with potatoes and eggs ~ their cheap to buy and easy (easier) for up and coming cooks like myself to make. And thank you for the bacon vinaigrette, cowabunga, I love bacon. Isn’t it just everyone’s love language, the smell of bacon wafting through ones’ house! This is dinner.

  2. Samantha

    Deb, I don’t know how you do it, but you always seem to have the perfect solution for what to do with my leftovers! I had no idea what to do for dinner tonight – problem solved!!

  3. please never apologize for an abundance of potato and egg recipes!!! Actually, keep them coming! This looks divine! I love your hearty salad recipes, reminds me that eating salad for dinner can actually be satisfying!

  4. Anna

    I really hate saying this, because, like you, it really bothers me when I don’t like certain foods, but I’m not a big fan of blue cheese. What would you recommend instead? Goat cheese? Feta? Parmesan?

    1. deb

      Anna — It’s not traditional, so you can absolutely skip it (and of course, even if it was — you’re the one eating it). This salad tastes great without cheese. But, yes, of course, a goat cheese, feta or whatever you like in salads with eggs would work great here.

  5. This looks delicious. I also feel the need to inform you that I’m making your Warm Potato & Lentil Salad for the first time Wednesday night, to ignore the plain salads and veggies the rest of my family will be eating with their poached salad. I’m sure I’ll be getting the better bite of the apple.

  6. I’m so excited to try this. I’ve been feeling so blah with winter food the past couple weeks (come on, SPRING!), but this looks incredibly refreshing despite ingredients that in another setting would seem heavy. Totally want to use panchetta as the bacon :)

  7. Hatchington

    I live on a college student’s budget and this really speaks to me. Thanks for a recipe that’s simultaneously easy/cheap to make and can impress my culinarily-disinclined friends!

  8. Tony Ricciardi


    My girlfriend is (sadly) a Vegetarian. Is there anything I can replace the Bacon with that would still provide that smokey, salty component?

    1. Pam

      I would use a tofu recipe that gives you a smoky tofu result..I seem to remember that being a thing from my veg days. Also I wonder about nutritional yeast..liquid smoke..smoked paprika..

  9. Cate

    A perfect meal.

    I seriously appreciate that you’re eating and posting about runny eggs and blue cheese while preggers. I was all about sashimi (and runny eggs and blue cheese…) during my pregnancy. My strange comfort food.

  10. Caz

    I immediately want to add this to my spring meal rotation. It has been so gorgeous and sunny and not-at-all-winter-like here in Vancouver that soups have lost their appeal faster than usual, (sorry about the humblebrag ;-) kinda) but I’m still wanting something warmer and more substantial than just a salad or slaw.

    I go through phases of forgetting about potatoes but I like them because they feel less carb-y than rice or pasta and in general don’t make me feel as tired/sluggish as a huge bowl of the others would. Thanks for the reminder, I can’t wait to make this.

  11. Martha

    Each of my pregnancies was marked by a NEED for potatoes! One was mashed with garlic, Two was potato soup, Three was potato salad, and Four was creamed with peas. My poor husband! He would really have enjoyed this salad.

  12. Cheryl

    I can’t believe it takes courage to comment…but here l am..finally! I love the work you do. Your recibes are amazing and have been pleasing to those fortunate to enjoy them EVERY TIME! Thank you for the lovely food, funny and charming text and one of the warmest hearts l’ve had the pleasure to meet in a kong time. May you always be blessed with Gods’ smiling face for you and yours! Wondering baby blessings too!

  13. This looks amazing and I think my husband will be crazy about it to! I will be trying this soon. Any suggestions for another cheese that would pair well if the hubby won’t eat blue? Thanks so much! :)

  14. Mags

    I’m a frequent reader, recipe try-er, and an owner of your cookbook, and yet I think this is the first time I’ve commented! I’m thrilled to have a recipe that’s easy for a weeknight on a single-lady budget, for a single-lady grocery trip, and wont keep me with varying levels of ingredients that I wont know what to do with, after. All of these, somehow, are too rare in even the best food blogs- so it’s a delight to find this one. And Yum!!

  15. Stephani


    I love your food! I’m staring 32 weeks pregnant in the face this week (ack!) and I haven’t been able to give up soft-boiled eggs and sushi. Life too short! I’m really looking forward to trying this recipe- thank you!

  16. Sandy Lentz

    My Mom used to make a salad she called “wilted lettuce”…now doesn’t that sound appetizing? But the dressing was a bacon vinaigrette much like yours, which made up for the iceberg. And she also made something called “German Potato Salad” again with a warm bacon vinaigrette. You have now combined the best of those 50’s memories into a modern wonderful. And since I never met a potato I didn’t like…Saturday company lunch, anyone?

  17. deb

    Substitutions for blue cheese — As I mentioned to Anna (Comment #5), you can absolutely skip it. Salade Lyonnaise is not traditionally made with it, and won’t taste lacking without it. If you’d like to use cheese, maybe a crumbly goat cheese, feta, parmesan rubble or whatever cheese you’d like in a hearty salad would work here.

    Substitutions for bacon — I am behaving (because nobody finds ‘new friends that will eat bacon’ as funny as it sounds in my head)… Stephanie’s (#11) suggestion of fried capers is a great one, especially if you want a more salty/vinegary bite. (I walk you through how to make them in this recipe.) I also really like shallots fried until crispy; buy a few, cut them into rings, salt them as you drain them, etc. In both cases you then just use a vinaigrette of olive oil and red wine vinegar (warmed, if you want the wilted effect) over the salad and potatoes and sprinkle the crispy capers and/or shallots on top. I adore bacon but would swear on a stack of Gerald and Piggy books (what’s closest right now) that you wouldn’t notice a thing lacking if you used these.

    Blue cheese, runny eggs, etc. — I figured this question was coming. :) I’m absolutely in no position to tell anyone what’s okay to eat and what’s not when they’re expecting; that’s between you, your doctor and your general level of caution, so please don’t take anything below as advice. But, as you can tell, I’m fairly lax. Stilton, the blue cheese I used, is by definition pasteurized. So are the grocery store “organic” “cage-free” eggs I used. I go back and forth over how runny I’ll eat them while pregnant, but didn’t fret here as they were being broken open over steaming hot potatoes. But, hey, that’s just where I’m at. I’m far more offstandish about rare steak and cured meats I don’t know the origin of, though I was like that before as well. Then again, I also regularly ride in NYC taxis, more risky than the runniest brie.

    Tony — hi!

  18. I’ve been pretty disappoointed with the frisee I’ve had lately. Too woody! I’ll keep an eye out for tender looking ones though.

    Hey when you’re preggers, everything goes for meals as long as you get something in and it’s ideally healthy. :) I had a bowl of Cheerios many a nights!

  19. i have left over potatoes from last night’s corned beef and veges, so will suggest this to hubby. Although we do still have leftover corned beef but that’s for sandwiches and munching…

  20. Stephanie

    You have no idea how much I love being told by YOU that I had a great food idea!

    My first pregnancy, first trimester, was made up of an incredible number of mint chocolate chip milkshake dinners…

  21. Laura

    I think I am on your wavelength. This sounds divine! Also, as you pointed out, it’s about pasteurization when it comes to eggs and cheeses and listeria whilst pregnant. Science!

  22. deb

    Rebecca — Funny, I had such a hard time finding both frisee and fingerlings (which would have been my first choice for a potato). I feel like they’re everywhere when you DON’T need them. If you’re in the NYC area, Satur Farms had great frisee that’s sold around here — I found it at Whole Foods on Houston but the brand itself is sold at a lot of stores.

    Stephanie — Oh god, I’ve been thinking about a chocolate mint milkshake all day. Literally just discussed in great detail with my husband how we could pull it off without eating a day’s worth of calories? Unsuccessfully. A small scoop of mint-chip ice cream would be chaste in comparison. We’re no fun at all.

  23. Annemarie

    This is lovely and fortuitous. My dinner plan came to nothing and lo, here smitten kitchen posted the perfect replacement that uses all of my sad remains. Thanks! I cannot wait.

  24. Chad McKenna

    As I ready my garden for spring potatoes are one of my first plantings. this recipe would be great with new potatoes and fresh greens as well. ThANKS !

  25. Bridgit

    I love warm potato salad. I usually make mine with a balsamic vinaigrette, green beans and feta. With the spiced chickpeas from The Jerusalem cookbook, it could make a very nice dinner. I think I’ll put that on the docket for this week, as my family doesn’t really go in for soft boiled eggs :(. But I might replace the balsamic with the above bacon extravaganza!

  26. Grace

    Hah! You have nothing to apologize for! Your posts make me, my family, and our stomachs so happy! For all of your recipes that I’ve tried, I’ve never been disappointed. Plus- protein+greens constitutes a legitimate meal in my book too :) I’ll give it a try! So many eggs in the fridge right now- this sounds perfect.

  27. This is everything I want in a salad. Protein, carbs, veggies, and so delicious! These days, I love anything with a soft egg. Also, je ne regrette rien is one of my favorite quotes. So aptly used here!

  28. Liz

    Anything we would normally eat our body has defenses for. I ate tons of sashimi pregnant with my 3rd and he has grown into a wonderful adult. He still loves seafood. I did not worry about listeria because it is only found in unpasteurized milk, plus if you have been exposed to it all along it is not risky, just to people who haven’t been exposed prior. I figured the Japanese have some of the best health stats in the world and they eat sashimi so I did too. I did not worry about eggs and salmonella either. The race is hearty my grandmother always said. All the worry and stress is bad for the baby.

    That salad is definitely on my radar now, I just ate up all my greens so I will have to get more.
    My mother made her potato salad hot with the bacon vinaigrette, her Swiss grandmother made it that way.

  29. Anne B.

    Deb, no apologies needed! Eggs and potatoes are my favorite combo. I live in Pittsburgh – home of the Primanti’s sandwich. Fresh Italian bread, cheese, fried egg, vinegary coleslaw & French fries – the Best! Thx again for another winner.

  30. deb

    Rebekah — Do you mean from the bacon in the skillet? No, it’s the “oil” for the vinaigrette. That said, I did find that each time I made it, I had totally different amounts of fat rendered, even from different parts of the same slab of bacon. But, it tasted good regardless. Did yours seem especially fatty or was it just unnerving not to toss all of those drippings? :)

  31. Amy

    Instead of the bacon, I used some baked chick peas/garbanzo beans I usually have on hand for snacking. I get two cans from the dollar store, rinse and take the loose peels off, dry thoroughly with paper towels, then toss them with some EVOO and whatever spices I have a craving for (smoked paprika, cumin, ancho chili powder, curry powder, etc.), spread them in a single layer on a foil-covered baking sheet, and bake until dried and crunchy (with the oven between 325-450, anywhere from 20 to 45 minutes, rotating pans and turning beans after 10-15 minutes). I love to snack on these instead of chips or peanuts, and I normally hate ALL beans aside from edamame. I used them instead of the bacon in this recipe and I think it turned out great – smoky and crunchy, and they can be flavored however one wishes. Great recipe, as always!

  32. Nic

    I am getting salad greens in my veg bag this week. Guess what’s coming for dinner on Thursday, Friday, and frankly everyday until the greens are gone.

    One of my favourite suppers (in about 5 or 6 weeks time) is asparagus, new potatoes, bacon and a poached egg. It is offensively good, and makes the most of the new season spuds and sparrow grass.

  33. Holy smitten kitchen. This has all the ingredients that I love, from fingerlings to bacon and yukon tatters. Having this one come together however, I have to admit, is quite the challenge.

  34. Donna

    Just..yum factor to the tenth power….very honoring of one of Ireland’s staples for the day…I’ll take my wearing of the “green” in frisée form over green beer without blinking.. Question…as a Lyonnaise…could I possibly sub in “lardons” (fumés ou nature?) for the bacon. The cut you show in the photos look very similar…and being horribly lazy in the sous-chef department…it would appease my cut-corners-whenever possible self!

  35. stephanie

    amazing! can you recommend another lettuce? my husband and i both dislike frisee. thanks a mill for another great dinner!

  36. La Singe Cynthia

    I love these recipes – this one goes straight to my salavatory glands! the bitter greens, the egg, bacon, the hot little potatoes! vinagrette – oh just yum!

    your cravings are the BEST!

  37. La Singe Cynthia

    PS. I would eat a piece of toasted buttered ciabatta with this. just a little bit. just because.

    OH GAWD. this one is right up my alley (I’m a real crazy when it comes to soft/med/hard boiled eggs) (and bacon!?) WOOT!

  38. Laura Miller

    A beautiful new cookbook (Japanese Farm Food by Nancy Singleton Hachisu) has a genius recipe for boiled eggs. Boil water, lower in eggs, boil 7 minutes, plunge in cold water, pat dry, slice through shell with sharp knife, remove egg from shell half with spoon. Peeling eggs is for suckers…

  39. deb

    Salade Lyonnaise with chicken livers? — A friend of mine is from Lyon, and I was teasing her yesterday that she’d never had the real salad (she is Kosher) and she said no, that the real salad is made with chicken livers and it’s delicious! So, I’ve been trying to learn more. Has anyone tried a version like this? I see a recipe from a Daniel Boulud at-home type cookbook that includes both the livers and the lardons, as well as a carrot dressing, but none (so far, I only started researching) that have livers but not bacon. I should search in French, I think?

    Laura — I don’t know, I’ve done that and I’m probably just bad at it, but it’s always a mess; I get shell bits in my eggs and have trouble getting it fully out while they’re actually really easy to peel in full (easier than hard-boiled eggs) and smash on things. But I love her book, so I will try again.

    Donna — Definitely. This recipe is intended for lardons. I’ve not seen them sold as such here, so I chop bacon instead.

  40. I love salads like this! Unfortunately frisee is not so easy to come by in Berlin. They’ve basically only got little gems or arugula (or basic iceberg) at my local supermarket. I guess I’ll give it a go with the latter?

    1. deb

      Janice — If you like sweet potatoes, no reason not to use them here instead.

      Other lettuces — Can you get escarole? Look for something sturdy, or more important, that you wouldn’t might ever-so-slightly wilted.

  41. Ha, I’m just into my second trimester with twins. (first pregnancy, no fertility).
    I’ve noticed a strange hankering for potatoes. Which is a food I decided I never had to eat again when I was 18. It is interesting how our bodies direct us to eat when we are in the middle of creating other human beings. The whole thing is amazing. And I think we might have to try this recipe.

    Good luck w the rest of your pregnancy! :)

  42. Ann

    My first comment and I am bursting with so many things I want to say, including heartfelt delighted congratulations on your mini rock star and also undignified squeals over this delicious-looking recipe! For lettuce variations, may I suggest dandelion leaves? I’ve heard they were the traditional green used in Lyon for this salad, which was once a washer-woman’s picnic. The ladies brought the cooked bacon and eggs from home and added the dandelion leaves, which were gathered on the side of the stream while the laundry dried. The old French word for dandelion “dent de lion” is a wink at the city’s name, Lyon, and its mascot, the lion.

  43. Eggs are haunting me… I had a terrible fail at boiling an egg last Saturday which made me feel like a complete failure as a cook. This salad makes me want eggs but I’m still a little scarred from my breakfast fail. Maybe I’ll have to get the bf to cook the eggs and I can make the rest because this salad looks so good I don’t want ot miss out :)

    ps. also wondering if you use any photography lights for your photos or if you’re blessed with a sunny spot? :) Thanks

  44. Sarah

    oh wow, I just made this and am eating it. I had to set it down to come comment: this is an AWESOME meal. DELICIOUS!!!! It is very good with arugula on it (just grabbed whatever I had).

  45. coty

    Just whipped up variation of this (only had a limited amount of items available)… just potatoes egg and kale.. with a dash of salt and pepper. Still quite yummy!

  46. deb

    Dani — The only way to fix it is to do it again! We rarely make the same mistakes twice. :) My current kitchen has a glass door to a balcony/patio that functions as a window; you can see it (and the usual mess) here.

  47. L.

    Searched “recette salade lyonnaise,” here’s the third result. You do see it sometimes here with the chicken gizzards in restaurants (next time I see it I’ll try it).

    2 frisée salads
    6 eggs
    200 g confie chicken gizzards
    Chopped walnuts
    Oil, balsamic, etc.

    But, interestingly, most of the recipes actually call for dandelion leaves instead of frisée. And croutons.
    But the potato salad looks freaking delish!

  48. Yozhik

    I never seriously entertained the notion of making my own dressing. Until tonight. It was better than any bottled salad dressing that I have in my fridge. I substituted the pork bacon for turkey bacon, and it was incredibly delicious! Thank you, Deb!

  49. Katie

    Oooh, I just made this… It was SOOO good. I used mache, and a bit of goat cheese, cause its what I had, and it didnt hurt it one bit. Yumm. Thanks!

  50. Paul

    Yesterday I was exasperated about what to make for dinner so I cruised over to your blog and knew instantly that this would be dinner. It was simple, quick, and oh so tasty. It hit the spot! My personal tweaks, I skipped the cheese and added more frisee.

  51. nora1

    this looks lovely… your reference to salade lyonnaise reminds me of one of my favourite dishes, salade liegeoise, from belgium. green beans, potatoes, (boiled and quartered) eggs, tomatoes, lardons, eschallots and a dressing made from the fat from the lardons, raspberry vinegar and thin cream. garnished with the bacon rinds. yum.

  52. Laura and deb – thank you for your kind words. About my egg “peeling” method: It was devised because of having to peel large quantities of eggs for parties. My husband is a free-range egg farmer, so the eggs were ultra-fresh. It is virtually impossible to peel eggs cleanly until they are at least 1 week old. The key to the cut and scoop method is using a very sharp knife and a soup spoon for scooping. Cradle the egg in your non dominant hand, scoop out from shell with the dominant hand, turn over to check for shell fragments, lay on a clean kitchen towel to absorb any lingering moisture.

  53. Cheryl

    Gah!…predictive text and did’nt edit….l have to fix this one at least..Wonderful Wonderful Wonderful. baby news! God bless! Cheryl

  54. Cath

    My understanding is that roughly 1 in 20,000 eggs is contaminated with salmonella, so the chances that you encounter that egg while you’re pregnant is pretty slim. I ate raw cookie dough without a second thought my whole pregnancy, because it was hard to imagine I could throw up any more than I already was….

  55. Ellen

    I made this recipe for dinner- used arugula and feta. Love, love, love! It now may be my favorite “breakfast for dinner” recipe. Or would that be dinner for breakfast?!

  56. Camille

    I make something similar (it’s called salade liégeoise here, due to being from Belgium): warm potatoes (if I have plenty of leftovers, I bake the potatoes), bacon, soft eggs and green beans (princess beans? Haricots? I don’t know the correct translation to this one :)). Topped off with a vinaigrette based on mustard, olive oil and vinegar (right now, it’s mostly apple vinegar as that’s the only sort I’ve got hanging around here).
    The Boyfriend eats heaps of it and it’s pretty healthy; everyone happy.

  57. Lou Ann

    Roasted the fingerlings after cutting them into chunks (with olive oil, salt and pepper), then proceeded with recipe and poached eggs in a skillet with half water/ white vinegar. Served with arugula instead of frisée. Wonderful!

  58. Lisa

    Trader Joes did not have frisée, so I used spinach, which after tossing with one-third of the dressing, I put it on the plate first and everything else on top. It was so good!

  59. Ooh don’t apologize :) I’ve been looking for an interesting eggs and potatoes recipe, as I’m currently addicted to them but getting bored of my usual ways to cook them. This looks great. Thanks.

    And stunning photos, btw.

  60. I don’t know but my hand just scrolled the mouse all the way to this recipe. I find this salad as perfection. I can’t believe the slices of potatoes and eggs. I’m so into potatoes that’s why I’m impressed. Great for putting cheese into this recipe. Thanks Deb! Be checking your other recipes.

  61. Finally got around to making this and it is ah-mazing!! Thank you, Deb, I haven’t tried a single recipe of yours that I haven’t loved (and I’ve tried a lot). Adding this to the regular recipes list!

  62. David D

    A – This dish is on my hit list, with perhaps minor modifications to suit my own palette. What’s not to like?

    B – Rreading all of these postings reminds me of a late evening post concert snack I had at a restaurant in Vienna. It was both green and white asparagus with soft eggs, washed down with a HEAVENLY Viennese Pilsner. Fantastic!

    C – Cooks Illustrated had a really good tip on making the perfect soft eggs that eliminates the hit or miss proposition many of us have experienced, and I’ll thumbnail it here (but buy a copy, it’s an incredible issue – Best Breakfast And Brunch Recipes). Put a half inch of water in a pan with lid. When boiling, quickly but gently put in the eggs, from 1-8, doesn’t matter. They can even be straight from the fridge, doesn’t matter. Put on the lid on and steam them for 6-1/2 minutes. Drain the hot water, then rinse them with cold for 30 seconds. Rap the shell all over with the back of a spoon, it should peel easily. Makes great soft eggs.

  63. MK

    If you’re making this for one, will leftover dressing keep in the fridge for a day or two on its own, or should I pour it all over the potatoes and refrigerate the extra dressed potatoes? Thanks!

  64. Donna

    Do you have a pin it button on your site for individual recipes? All I’ve found is the pin that takes me to your Pinterest page.

  65. deb

    Donna — At the bottom of each recipes, there’s a “Do More:” menu and the “Pin” link will take you to a bookmarklet. I know, this is very dated but we are hard at work on a redesign this very second that will hopefully bring SK into the modern age (or at least 2015, heh) within a month or two. :) Thanks for your patience.

  66. Renee

    Made this tonight- didn’t have blue cheese and used arugula in place of frisée as I don’t care for it much. It was EXCELLENT! Definitely need a high quality bacon as it is the main seasoning component (besides S&P). I could eat this any time of day – will def be making again.

  67. Karina Lake

    I’m going to make this tomorrow – we had bacon for breakfast and I have about 1/4 cup drippings and 4 slices of crisp bacon leftover. For anyone wondering about how much drippings to use, my rule of thumb is about 1 to 1 fat to acid in salad dressings. So, 3 T vinegar plus 3 T bacon drippings is what I’ll be using when whipping up the dressing.

  68. Michelle Fitz

    I made this with escarole, which was great! I wish I had added some olive oil as suggested, as my bacon didn’t leave many drippings, and the dressing was consequently very vinegary. For us it would very comfortably be dinner for 3. Any suggestions on how to keep/serve leftovers?? I know it’s not really that kind of dish but I hate seeing some of it go to waste :\

    1. Kate

      I made the right amount of salad, bacon, etc., but boiled too many potatoes. I put the extra potatoes in the fridge and then just pan seared the potatoes later in the week and served this warm salad again! So, so good!

      I would say if you are realizing ahead of time that you might have made too much salad, then I would think it would be best to not mix the ingredients all together, but store them separately and then reheat later in the week and combine. You might have totally hard boiled eggs but that’s livable.

      I don’t know what to do if you already mixed it but then have too much. I honestly just ate it all even though I could have stopped earlier lol

  69. ams127

    I just made this potatoes/soft egg/vinaigrette for dinner. It was a smash-hit!!! I finished it with the recommended blue cheese (husband favourite!) and feta (my go-to). I coupled the potatoes with General Tao’s chicken made in my new Ropot stir fry machine made famous by an Ottawa entrepreneur. The Ropot machine is my new must-have like the Instant Pot a few years back. The chicken was so tender and moist. The chicken and the potato salad —- all perfect Sunday dinner. Cheers. SmartCooks.

  70. Kristin Dunlap

    I’m drooling. You’re saving my bacon right now: I’m in Amsterdam and suddenly find myself having to come up with quick, multiple-option lunch for 60 at a high-fallutin import company 3 times a week- eek, all by my onesies, in an open kitchen no less (fabulous view, 5th floor overlooking the Ij- stop by;) Thanks be to little green apples that my daughter introduced us a few years back when I asked her where she got her outrageously delicious not-quite traditional Thanksgiving recipes from. Best of all, you make me laugh when I might be stressed- I always get the feeling I’m in my hippy dream kitchen full of vines and kids with my dream besty, laughing at our mistakes and calling them discoveries.

  71. Kate

    I made this twice this week because the first time I boiled too many potatoes, so the second time I pan seared the leftover boiled potatoes (and kind of smashed them up to get even more brown crunchy bits) in olive oil but if I had duck fat you know I would have used that. Once they were browned and piled on the greens (a mix of kale and dandelion greens, couldn’t find frisée), then I threw in the bacon in the same pan. Chef’s kiss!

  72. Liz

    When I saw this recipe it immediately went to the top of my “must try this” list. It reminded me of France where, much to our delight, they seemed to put a soft cooked egg on just about everything. I made this for my daughter and son-in-law for lunch (with champagne, of course oo la la) and we loved it. This recipe is a definite keeper. One small change I will make next time: poached egg instead of boiled. We each had two eggs and it was quite tedious delicately trying to peel 8 soft eggs. We have an egg poacher so watery will not be an issue, if that is the reason for the boiled egg. Other than that – and using “fresh spring mix” because that is what I had, instead of frise, no changes. Thanks for another spectacular recipe.

  73. Pollly

    This was soooo good! Tripled the recipe for a family brunch and laid it out in a large, wide pasta bowl. I used goat cheese instead of Blue, a full pound of applewood smoked bacon and it was divine.

  74. Denise

    I just made this to go alongside our lamb chops for Easter dinner. In fact, I’m still sitting at the table picking at this instead of having dessert. I’m so happy I chose this… it was a lot of steps but they came together easily and the end result is delicious and pretty. I couldn’t find frisée anywhere so I subbed arugula and it worked. Next time it will be frisée because our favorite French restaurant in Somerset serves a Salade Frisée au Lardons and the frisée captures all of the egg and bacon vinaigrette much better than arugula. Thank you for sharing this! It will definitely become a favorite!