Prep
10
Cook
35
Ready In
45
4 servings
Ingredients
- 8 Waxy potatoes (Red potatoes)
- 150 gm Bacon
- 1 Onion sliced (yellow Onion)
- 120 ml chicken stock
- 80 ml Apple cider vinegar
- 1 tbsp whole grain mustard
- 1 tbsp sugar
- 1 ½ tbsp fresh parsley chopped
- 1 ½ tbsp fresh chives chopped
- Sea Salt
- Freshly ground pepper
Directions
- Chop the potatoes into 1 inch cubes. Keep the skin on.
- Add one tablespoon of sea salt to a pot of boiling water & add the potatoes & bring the water back to a boil. Reduce the heat to medium and cook the potatoes for 15 minutes. The potatoes should not get mushy. Drain & set aside.
- In a large pan fry the bacon till its crisp. Transfer to a plate and chop into ½ inch pieces.
- Re-use the same pan, add the onions and cook for 4-5 mins on a medium flame until the onions soften. Stir in the chicken stock, mustard, vinegar & sugar. Cook for 10 mins
- Add the potatoes to the pan and coat with the dressing. Add the bacon to the pan and season with salt & pepper. Sprinkle with chives & parsley.
- Transfer to a bowl & serve!
Footnotes
Cook's Note:
This salad is also good served chilled. When serving chilled, add some olive oil or broth to moisten potatoes (they absorb some of the moisture as they rest in the fridge) right before your serve it.
Editor's Note: