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1
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat.
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2
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.
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3
Drain the potatoes and set aside until cool enough to handle.
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4
Meanwhile, in a large frying pan or cast-iron skillet until well browned and crispy, about 10 minutes.
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5
Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
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6
Return the pan, with the bacon fat, to medium heat and add the shallot.
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7
Season generously with salt and pepper and cook until softened, about 3 minutes.
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8
Add the peas and cook until tender, about 3 to 4 minutes.
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9
Remove from the heat and transfer the shallot-pea mixture to a large bowl to cool.
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10
Once the potatoes are cool, cut them into large dice and add them to the pea mixture.
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11
Add the sour cream, mint, heavy cream, and reserved bacon and fold until the potatoes are well coated.
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12
Taste and season with salt and pepper as needed.
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13
Serve at room temperature or, if making in advance, place in the refrigerator.
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14
When ready to serve, bring to room temperature and fold in a few extra tablespoons of cream.
