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PREP
COOK
INACTIVE
20 min
30 min
0 min
TOTAL TIME
50 min
COOKING METHOD(S):
Stovetop
A Warm Potato Salad with Old World Comfort
This isn’t the cold, mayonnaise-heavy potato salad most people expect. The potatoes are served warm and dressed with smoky bacon, onions and tangy vinegar. It’s old-fashioned comfort food with a lot of personality, and it’s especially good beside sausages, pork, grilled meats or anything else that appreciates a sharp, savory side dish.
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CATEGORY:
Sides
SERVINGS
6
+
-
SERVING SIZE
1 cup
INGREDIENTS
1/2 cup
Water
3 lb
Yukon Gold Potatoes
8 oz
Bacon Lardons (diced)
1
Yellow Onions (diced)
1/3 cup
Apple Cider Vinegar
2 Tbsp
Dijon Mustard
2 tsp
Chicken Bouillon Paste
1/4 tsp
Celery Seed
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1/4 cup
Fresh Parsley (chopped)
INSTRUCTIONS
Peel the potatoes, place in a large pot and cover with cold, well-salted water. Bring to a gentle boil and cook until just fork-tender. Drain well and let cool just enough to handle. Slice carefully while still warm.
While the potatoes cook, add the bacon to a large skillet and cook over medium heat until browned and crisp. Transfer the bacon to a paper-towel-lined plate, leaving about 3 tablespoons bacon drippings in the skillet.
Add the onion to the bacon drippings and cook over medium heat for 5–7 minutes, stirring occasionally, until soft and beginning to lightly brown.
Add the celery seed and stir until fragrant. Then add the apple cider vinegar, Dijon, bouillon and water (or prepared chicken broth). Stir well, deglazing and scraping up the browned bits from the bottom of the skillet.
Bring the dressing to a gentle simmer and cook for 2–3 minutes, until slightly reduced. Taste and season with salt and black pepper.
Add the warm sliced potatoes to the skillet and gently fold them into the hot dressing. Cook for another 2–3 minutes so the potatoes absorb some of the dressing.
Fold in the crisp bacon and sprinkle with parsley. Serve warm.
