Ingredients:

  • 2.5 lbs Yukon Gold potatoes
  • 1 tsp fine sea salt
  • 6 slices thick-cut bacon, diced
  • 1 medium red onion, finely minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup fresh chives, finely chopped

Instructions:

  1. Scrub 2.5 lbs Yukon Gold potatoes and place them in a large pot. Starting them in cold water prevents the outsides from getting mushy.
  2. Cover with water, add 1 tsp sea salt, and simmer for about 15-20 minutes until a fork slides in with zero resistance.
  3. Drain the potatoes and let them cool just enough to handle, then slice into 0.5 cm rounds. Slicing while warm allows for better dressing absorption.
  4. In your skillet, cook 6 slices diced bacon over medium heat until the fat is clear and bits are crispy.
  5. Add the minced red onion to the bacon fat in the skillet. Sauté until translucent and fragrant.
  6. Stir in 1/2 cup apple cider vinegar, 1/4 cup beef broth, 1 tbsp Dijon mustard, and 1 tbsp granulated sugar.
  7. Let the mixture bubble for 1-2 minutes until slightly thickened and glossy.
  8. Add the sliced potatoes to the skillet (or a large bowl) and pour the hot dressing over them.
  9. Sprinkle with 1/2 tsp black pepper and 1/4 cup fresh chives, folding gently until the potatoes look velvety and coated.
  10. Let the salad sit for 5 minutes before serving to let the starches bind the sauce.