Ingredients
Equipment
Method
Boil the potatoes
- Boil the sliced Yukon gold potatoes in a Dutch oven until tender, 10–15 minutes, until a knife slides through easily. Drain well and keep them warm in the pot.
Cook the bacon and bacon-base
- Cook the bacon until crispy, 8–12 minutes, and reserve the bacon drippings. Keep the crispy bacon to crumble later.
- Sauté the diced onion in the reserved bacon drippings until soft and translucent, 5–7 minutes, stirring occasionally.
Make the vinegar bacon dressing
- Add the chicken broth, white vinegar, sugar, Dijon mustard, salt, and black pepper to the Dutch oven and bring to a gentle simmer, 3–5 minutes, until the mixture tastes tangy and slightly reduced.
Toss and serve warm
- Crumble the crispy bacon into the drained potatoes. Toss to distribute the bacon evenly.
- Pour the hot dressing over the potatoes and bacon and toss gently, 1–2 minutes, until the potatoes look glossy and coated.
- Stir in the chopped fresh parsley and serve warm, 0–2 minutes, so the salad still feels freshly dressed.
Notes
For best texture, slice the Yukon gold potatoes evenly so they boil tender without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of broth until warm and glossy. Freezing is not recommended because the vinegar dressing and potatoes can lose texture. Swap suggestion: use turkey bacon to reduce fat while keeping the bacon-drippings flavor.