Ingredients:

  • 2 lbs waxy potatoes (Yukon Gold, Red, or Fingerling)
  • 1 Tbsp coarse sea salt
  • 4 oz thick-cut smoked bacon (or Speck), diced
  • 1 medium yellow onion, finely diced
  • 2 tsp granulated sugar
  • 1 Tbsp Dijon mustard
  • 1 cup chicken or beef broth (low sodium, hot)
  • 1/2 cup white wine vinegar (or apple cider vinegar)
  • 1/2 tsp freshly ground black pepper
  • 3 Tbsp fresh chives and parsley, finely chopped

Instructions:

  1. Prepare the Potatoes: Place the potatoes (skins on) in a pot with salted cold water. Bring to a boil and simmer until tender (18–25 minutes). Drain immediately. While still warm, peel and slice into 1/4 inch (6 mm) thick discs. Place them immediately into the large mixing bowl.
  2. Render the Bacon: In a skillet, cook the diced bacon over medium heat until crispy and the fat is fully rendered. Remove the crispy bacon pieces with a slotted spoon and set aside. Leave 2–3 tablespoons of the bacon fat in the skillet.
  3. Build the Hot Dressing: Add the diced yellow onion to the reserved bacon fat and sauté until softened and translucent (3–4 minutes). Stir in the sugar and Dijon mustard and cook for 30 seconds.
  4. Deglaze and Simmer: Pour in the hot broth and vinegar. Bring the mixture to a quick simmer. Taste and adjust seasoning with salt and pepper.
  5. Dress and Rest: Pour the hot dressing directly over the warm, sliced potatoes in the mixing bowl. Gently fold the potatoes through the dressing until all pieces are lightly coated. Let the salad rest for 10–15 minutes.
  6. Finish and Serve: Fold in the crispy reserved bacon, along with the chopped chives and parsley. Taste again for final seasoning (it should be tangy and bold). Serve warm or at room temperature.