Ingredients and Weight:
- 2 pounds small baby potatoes
- 1 tablespoon of salt
- 1 onion, cut into thin rings (about 1 cup)
- 8 slices of bacon, cut into 1/2-inch pieces
- 1/2 cup of beef broth
- 1/4 cup of chicken broth
- 2 tablespoons of white wine vinegar
- 1 teaspoon of caraway seeds
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Add the potatoes, bacon, beef broth, chicken broth, vinegar, caraway seeds, salt, and pepper to a large bowl. Toss to combine.
- Sprinkle with parsley and serve warm or at room temperature.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Protein: 10g
- Carbohydrates: 35g
Dish Characteristics:
- Warm or at room temperature
- Savory and flavorful
- No mayo
- Perfect for a side dish or light lunch
User Comments:
- "This is the best potato salad I've ever had! It's so flavorful and satisfying."
- "I love that it's not made with mayo. It's a much lighter and healthier option."
- "This is a great recipe to use up leftover potatoes. It's so easy to make and always a hit with my family."
Special Precautions and Tips:
- Make sure to use small potatoes so that they cook evenly.
- If you don't have white wine vinegar, you can use apple cider vinegar instead.
- This dish can also be made with diced hard-boiled eggs for an extra protein boost.
