A delicious potato salad with a creamy dressing is just right for a summer picnic or party!
Peel and dice the potatoes. Put in a pan with water and bring to a boil. Boil for about 12 minutes, until the potatoes are tender. Drain and set aside to cool.
Place the shallot, cilantro, mayonnaise, olive oil, vinegar, salt, and pepper in a large bowl. Whisk with a fork.
Add the cooled potatoes, dill pickles, and crumbled cooked bacon to the bowl, and gently toss to coat. Serve immediately.
If you want to make this ahead of time, just set the bacon aside and add it when you are ready to serve.
Store leftover potato salad in the refrigerator for up to three days.
You can leave out the mustard if you like - just add a little more vinegar instead.