- ½ cup white wine vinegar
- ¾ cup chopped fresh chives
- ½ cup canned beef broth
- 1 medium onion, chopped
- 4 slices bacon, chopped
- 2 lbs. small (about 2-inch diameter) white-skinned potatoes
Potato, Bacon and Chive Salad
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Active Time: 45 minutes
Start to Finish: 1 hour, 15 minutes
Cook potatoes in a large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into ⅓-inch-thick slices. Transfer to medium bowl.
Meanwhile, cook the bacon in a medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Saute onion until translucent, about 3 minutes. Add broth and vinegar; bring to a boil.
Pour hot dressing over the potatoes; toss gently. Fold in ½ cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with ¼ cup chives. Toss gently and serve.
Bob loves this salad. I thought it was too vinegary, so I make it with less vinegar and more broth (⅔ cup broth to ⅓ cup vinegar.)