Made with creamy red or yellow potatoes, richly flavorful bacon, parsley that's brimming with freshness, vibrant red onions and a simple, yet perfectly tasty dressing.
2lbsred potatoesor Yukon gold potatoes (each about the same size for even cooking)
2cups choppedred onion
1/4cupapple cider vinegar
Salt and pepper to taste
1/2cupchopped fresh parsley
Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.
*If you don't own a steamer basket potatoes can also be cooked in water. To do so:
Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp). Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy).
Tip: This salad is also good served chilled then when ready to serve you can add more olive oil or broth to moisten potatoes (they absorb some of the moisture as they rest in the fridge).