Ingredients:

  • 2 pounds Yukon Gold potatoes (910g), unpeeled
  • 1 teaspoon salt (5g), for boiling water
  • 6 slices bacon (170g), cut into 1/2-inch pieces
  • 1 medium yellow onion (150g), finely diced
  • 1/4 cup all-purpose flour (30g)
  • 1 cup chicken broth (240ml), low sodium
  • 1/2 cup white vinegar (120ml)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon Dijon mustard (5g)
  • 1/2 teaspoon celery seed (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 1/4 cup chopped fresh parsley (5g), optional

Instructions:

  1. Add potatoes and salt to a large pot, cover with cold water, and bring to a boil. Cook until fork-tender (about 15-20 minutes). Drain and let cool slightly.
  2. While the potatoes cool, cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the skillet.
  3. Add diced onion to the skillet with the bacon fat and sauté until softened and translucent (about 5 minutes).
  4. Whisk in the flour until smooth. Gradually whisk in chicken broth until no lumps remain. Stir in vinegar, sugar, Dijon mustard, celery seed, and pepper. Bring to a simmer, whisking constantly, until the dressing thickens slightly (about 2-3 minutes).
  5. While the dressing simmers, slice the slightly cooled potatoes into 1/4-inch thick rounds.
  6. Gently fold the sliced potatoes into the warm dressing, making sure the potatoes are well coated. Stir in the cooked bacon. Taste and adjust seasoning with salt and pepper as needed.
  7. Garnish with fresh parsley (if using). Serve warm or at room temperature.