Ingredients
- 5 lbs Yukon Gold potatoes - Peeled and diced or sliced
- 1 cup Red onion - finely diced
- 8 strips Thick cut bacon - Cut into 1/2 pieces
- 3 TBSP Reserved bacon fat
- 3 TBSP Fresh dill - finely chopped
- 1/2 cup Fresh parsley - chopped
- 1/4 cup Chicken stock
- 3/4 cup Red wine vinegar
- 3 tsp Sugar
- 1 TBSP Kosher salt
- 2 tsp Freshly ground black pepper
- 3/4 cup Sunflower oil (cold pressed) - or Avocado
Instructions
- Peel and pre-cut your potatoes. They cook faster and more evenly. If doing cubes, dice to 1/2" chunks. If slices, 1/4 slices then in half to make half moons. Cover with cold water in large pot and bring to a boil. Cook until a fork can just barely pierce the center of your pieces.
- While potatoes cook, sautee bacon pieces till just crispy. Drain into a strainer over a bowl to reserve the rendered bacon fat.
- Drain potatoes in large colander and let cool for 15-30 minutes.
- Add vinegar, salt, sugar and black pepper to cup and mix well.
- Add vinegar mix to potatoes, toss gently, let sit 5 minutes.
- Add remainder of ingredients (including bacon and fat) and toss well to combine. You should have a nice sheen on the potatoes and even distribution of the herbs, onions and bacon.
- Refrigerate for at least 4 hours, even better overnight.
- Can be served cold, at room temp (my favorite) or slightly warmed.
Notes
If you want a creamier salad, use Russets or cook the Yukons till a bit softer.
Tried this recipe?Let us know how it was!