Ingredients:

  • 2 pounds potatoes (preferably waxy, such as Red Bliss or Yukon Gold)
  • 6 slices bacon (thick-cut)
  • 1 medium onion (finely chopped, about 1 cup)
  • 1 cup chicken broth (or vegetable broth for vegetarian variation)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup fresh parsley (chopped, for garnish)
  • 1/2 cup green onions (sliced, for garnish, optional)

Instructions:

  1. Boil the potatoes: Wash the potatoes thoroughly, cover with cold water, add salt, bring to a boil, and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  2. Prepare the dressing: Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove bacon and drain. Reserve about 2 tablespoons of drippings in the skillet.
  3. In the bacon drippings, add onions and sauté until soft, about 3-5 minutes.
  4. Mix the dressing: Whisk chicken broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper in a bowl. Add to the skillet with onions; simmer for about 2 minutes.
  5. Combine: Once cooled, peel (if desired) and cube the potatoes. Add to the skillet along with crumbled bacon. Toss gently to coat.
  6. Serve: Transfer the salad to a serving dish, garnish with parsley and green onions if using, and serve warm or at room temperature.