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Home -> On the Side -> Salads
Ingredients (view qty in metric system instead) 5 pounds russet potatoes, scrubbed but not peeled 12 ounces sliced bacon, minced 1 cup minced onion 2 medium cloves garlic, peeled and minced 2 tsp. sugar 1/4 cup chicken broth 1/4 cup white wine 1/4 cup cider vinegar 1 tsp. salt 1/2 tsp. pepper 1/3 cup snipped chives Directions Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat. Reduce the heat to medium low and simmer the potatoes just until fork tender. Drain the potatoes and let stand until cool enough to handle. Peel the potatoes then slice 1/4 inch thick. Transfer the potato slices to a large nonaluminum bowl. Place the bacon in a large skillet and fry over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Add the onion to the skillet and cook about 8 minutes over medium low heat until tender, stirring occasionally. Stir in the sugar and continue cooking 3 to 4 minutes until the onion is lightly browned. Stir in the broth, wine and vinegar and simmer 2 minutes. Stir in the salt and pepper. Pour the onion mixture over the potato slices and sprinkle with the bacon pieces and chives. Gently toss the potato salad to coat. Serve warm or at room temperature. Serves 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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