Ingredients and Weight:
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 pound bacon, cut into lardons
- 1 large onion, chopped
- 2 tablespoons whole grain mustard
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot of salted water, boil the potatoes until tender, about 15 minutes. Drain and let cool.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and reserve.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- In a large bowl, combine the potatoes, bacon, onion, mustard, chicken broth, apple cider vinegar, sugar, salt, and pepper. Stir well to combine.
- Cover and refrigerate for at least 4 hours, or overnight.
- Before serving, sprinkle with fresh parsley.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
Dish Characteristics:
- Warm and comforting
- Tangy and flavorful
- Perfect for picnics and potlucks
User Comments:
- "This potato salad is the perfect balance of sweet and tangy, with a hint of smokiness from the bacon."
- "I love the simplicity of this dish, and the fact that it can be made ahead of time."
- "This is my go-to potato salad recipe for any occasion."
Special Precautions and Tips:
- To save time, you can use pre-cooked bacon.
- If you don't have chicken broth on hand, you can substitute vegetable broth or water.
- For a creamier potato salad, mash some of the potatoes before adding them to the bowl.
