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Potato, Bacon and Chive Salad

Potato, Bacon and Chive Salad

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Potato, Bacon and Chive SaladPork, Summer

Very much like a German potato salad

Active Time: 45 minutes
Start to Finish: 1 hour, 15 minutes


  • 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


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.)

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recipe type

Side Dishes


Bon Appetit