Ingredients
Scale
- 2 ½ lbs. baby gold potatoes, washed and unpeeled
- 6-7 slices thick-cut bacon, drippings reserved
- 1 small yellow onion, diced
- 1 small shallot, minced
- Salt/pepper
- ½ cup chicken broth
- ¼ cup white vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon cold butter
- 2 tablespoons fresh parsley, roughly chopped
- Chives
- dill
Instructions
- Measure out all ingredients while the bacon cooks.
- Cut the bacon in half and arrange in a large skillet. Cook slowly over medium-low heat, occasionally flipping the bacon. Once crispy, set aside to cool and chop, leaving 1 tablespoon drippings in the skillet.
- Add potatoes to a large pot, cover with water, and bring to a gentle boil. Salt the water once boiling. Cook until fork tender (12-15 minutes). Drain and cut potatoes in half, seasoning with salt and pepper.
- In the same skillet used for bacon, add diced onions and cook over medium heat for 20-25 minutes until caramelized, stirring regularly.
- Add minced shallots and sauté for an additional 1-2 minutes. Stir in chicken broth, white vinegar, Dijon, and honey. Bring to a boil, then reduce heat. Stir in half of the bacon and cover partially.
- Remove sauce from heat and stir in cold butter and parsley.
- Add warm potatoes to the sauce, stir to combine, and transfer to a serving bowl. Top with remaining bacon, chives, and dill. Serve warm.
Notes
Keep the potato skins on for added texture and flavor.
Feel free to adjust the acidity by adding more or less vinegar based on taste.
This salad is best enjoyed warm but can also be served at room temperature.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.