Warm Herbed Red Potato and Crispy Bacon Salad

Ingredients

- 2 pounds red potatoes, washed and quartered
- 6 strips bacon, cut into 1-inch pieces
- 1 medium red onion, finely chopped
- 1 cup beef or vegetable broth
- 2 tablespoons white wine vinegar
- 2 tablespoons sunflower oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped

Instructions

1. Prepare the Potatoes:
- In a large pot, bring water to a boil. Add the quartered red potatoes and cook until tender, about 15 minutes. Drain and set aside.

2. Cook the Bacon:
- In a large skillet over medium heat, add the bacon pieces and cook until crispy, about 10 minutes. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Reserve 2 tablespoons of bacon grease in the skillet.

3. Sauté the Onions:
- In the reserved bacon grease, add the chopped red onion and sauté over medium heat until translucent, about 5 minutes.

4. Prepare Dressing:
- Pour in the beef or vegetable broth, white wine vinegar, sunflower oil, Dijon mustard, sugar, salt, and black pepper into the skillet. Stir well to combine all ingredients.

5. Combine Potatoes and Bacon:
- Add the drained potatoes to the skillet along with the crispy bacon pieces. Gently toss to coat everything evenly with the dressing.

6. Simmer:
- Allow the salad to simmer for about 5 minutes over low heat, letting the flavors meld together.

7. Finish with Parsley:
- Remove from heat, sprinkle fresh parsley over the salad, and toss slightly to incorporate.

8. Serve:
- Serve warm for a delightful, flavorful lunch option.

Total Time

PT40M
40 minutes

Type of Dish

Lunch

Keywords

Potato salad, Bacon, Sauteed, Lunch recipe, Red potatoes, Easy salad, Warm salad, Dijon mustard, Sunflower oil, Parsley

Recipe Yield

Feeds 4 adults

Calories

Total: 940 calories

#PotatoSalad #BaconLover #SavoryLunch #CookingRecipe #GourmetSalad