- 2 pounds white or red new potatoes, scrubbed
- Kosher salt
- 4 ounces smoked bacon, small dice (about 1 cup)
- 1/2 medium shallot, thinly sliced
- Freshly ground black pepper
- 1 1/2 pounds shelled fresh peas or 8 ounces frozen baby peas (about 1 3/4 cups)
- 1/2 cup sour cream
- 1/4 cup finely chopped fresh mint
- 3 tablespoons heavy cream, plus more as needed
- Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until a knife can easily be inserted into the potatoes, about 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle.
- Meanwhile, cook the bacon in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Return the pan, with the bacon fat, to medium heat and add the shallot. Season generously with salt and pepper and cook until softened, about 3 minutes.
- Add the peas and cook until tender, about 3 to 4 minutes. Remove from the heat and transfer the shallot-pea mixture to a large bowl to cool. Once the potatoes are cool, cut them into large dice and add them to the pea mixture. Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated. Taste and season with salt and pepper as needed. Serve at room temperature or, if making in advance, place in the refrigerator. When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.
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.