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1
Place potatoes in a large pot filled with heavily salted water and bring to a boil over high heat.
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2
Once water boils, reduce heat to medium and simmer until a knife can easily be inserted into potatoes, about 30 minutes.
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3
Drain potatoes and set aside until cool enough to handle.
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4
Meanwhile, cook bacon 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 bacon to a paper-towel-lined plate.
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6
Return the pan, with the bacon fat, to the stove over medium heat and add the shallot.
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7
Season well with salt and freshly ground black pepper and cook until softened, about 3 minutes.
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8
Add peas and cook until tender, about 3 to 4 minutes.
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9
Remove from heat and transfer to a large bowl to cool.
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10
Once potatoes are cool, cut into large dice and add to pea mixture.
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11
Add sour cream, mint, heavy cream, and reserved bacon and fold until potatoes are well coated.
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12
Taste and adjust seasoning 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 potato salad to room temperature and fold in a few extra tablespoons of cream.
