This potato salad strays from the mayo-based classic but is just as creamy and flavorful. First, cook the bacon until brown and crispy; then sauté the shallots in the bacon fat. Add some peas and mix everything together with boiled new potatoes, sour cream, a touch of heavy cream, and mint. Serve this sweet, salty, herby summertime side dish with some oven-fried chicken.
Game plan: This salad is best served at room temperature. However, you can make it ahead, refrigerate it, and then bring it to room temperature and mix in a little extra cream before serving.
This recipe was featured as part of our Picnic Recipes photo gallery.