Ingredients and Weight: * Potatoes, 3 lbs * Bacon, 1 lb * Yellow onion, 1 medium * Celery, 2 stalks * Chicken broth, 2 cups * White wine vinegar, 1/2 cup * Brown sugar, 1/4 cup * Caraway seeds, 1 tablespoon * Salt and pepper to taste * Fresh parsley, 1/4 cup for garnish
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Difficulty Level: 2
Preparation Method Steps: 1. Peel and dice the potatoes into 1-inch cubes. 2. Dice the bacon, onion, and celery. 3. In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the pan and set aside. 4. Add the onion and celery to the pan and cook until softened, about 5 minutes. 5. Add the potatoes, chicken broth, vinegar, brown sugar, caraway seeds, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender. 6. Add the reserved bacon back to the skillet and cook for an additional 5 minutes. 7. Garnish with parsley before serving.
Nutritional Information: * Calories: 250 per serving * Fat: 10 grams * Carbohydrates: 30 grams * Protein: 15 grams
Dish Characteristics: * Tangy and flavorful * Warm and comforting * Perfect for a side dish or main course
User Comments: * "This is the best potato salad I've ever had!" * "The vinegar gives it a nice tang that balances out the richness of the bacon." * "I love that it's not made with mayonnaise." * "It's easy to make and always a crowd-pleaser." * "I always add a little bit of mustard to mine for an extra kick."
Special Precautions and Tips: * If you don't have chicken broth, you can use vegetable broth. * If you don't have white wine vinegar, you can use apple cider vinegar. * Be careful not to overcook the potatoes, or they will become mushy. * Let the potato salad cool slightly before serving so that the flavors can meld together.