Ingredients and Weight:
- 4 pounds Yukon Gold potatoes, peeled and cubed
- 8 slices bacon
- 1 large onion, chopped
- 2 cups chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- In a large pot, cook potatoes in boiling salted water until tender, about 15 minutes. Drain and set aside.
- In a large skillet, cook bacon until crispy. Remove bacon and chop, reserving drippings.
- Add onion to bacon drippings and cook until softened. Stir in chicken broth, vinegar, brown sugar, caraway seeds, salt, and pepper. Bring to a simmer and cook until reduced by half, about 10 minutes.
- Add potatoes and chopped bacon to sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
- Stir in parsley and serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Cholesterol: 25 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 12 grams
Dish Characteristics:
- Warm and savory
- Tangy and sweet
- Hearty and satisfying
- Perfect for a side dish or main course
User Comments:
- "This is the best potato salad I've ever eaten!"
- "The perfect balance of flavors and textures."
- "This dish is so easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- Be careful not to overcook the potatoes, or they will become mushy.
- If you don't have caraway seeds, you can substitute dill or fennel seeds.
- For a tangier salad, use more apple cider vinegar.
- Serve warm with a sprinkling of fresh parsley.
