From the EFK recipe collection
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- 8 side-dish servings
Let’s get cooking
Ingredients
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Directions
- Place the potatoes in a large pot, cover with cold salted water, and bring to a gentle boil. Cook until just tender when pierced, 15 to 20 minutes depending on size. Drain and let cool just enough to handle, then slice into 1/4-inch rounds or bite-size pieces. Meanwhile, cook the bacon in a wide skillet over medium heat until crisp. Transfer the bacon to a plate, leaving about 2 tablespoons drippings in the skillet. Add the onion and cook until softened, 4 to 5 minutes. Stir in the broth, vinegar, mustard, sugar, salt, and pepper and bring to a simmer. Add the warm potatoes and bacon and fold gently until the potatoes absorb the dressing. Cook 2 to 3 minutes, then remove from the heat and fold in the parsley or chives. Serve warm or at room temperature.
Equipment
Large pot; colander; wide skillet; cutting board; chef's knife; wooden spoon or silicone spatula; measuring cups and spoons
Food safety & storage
Cook bacon until crisp and fully cooked. Do not leave cooked potato salad at room temperature longer than 2 hours; refrigerate promptly and reheat leftovers to 165°F if serving warm again.
View this recipe on the original EFK website ↗