Method
Cook the potatoes evenly
Scrub 1000 g of waxy potatoes and place them whole in a large pot. Cover with cold water by 2.5 cm (1 in). Measure 4 g of kosher salt, add half to the water, and reserve the rest. Bring to a boil over high heat, then lower to a steady simmer. Cook for 15 to 20 minutes, beginning the first check at 15 minutes, until a thin knife reaches the center with only slight resistance. Drain well and let the potatoes stand for 5 minutes, just until they are comfortable to handle.
00:15:0000:05:00Cook the bacon and prepare the aromatics
While the potatoes cook, cut 170 g of thick-cut bacon crosswise into 1 cm pieces on a board used only for raw meat. Wash your hands, knife, and board before preparing the onion and herbs. Put the bacon in a large cold skillet, set it over medium heat, and cook for 8 to 10 minutes, stirring often, until uniformly browned and crisp with no soft translucent sections. Transfer the bacon to a plate with a slotted spoon. Leave the drippings produced in the skillet and carefully pour off any excess.
08:00Build the hot bacon dressing
Cut 150 g of yellow onion into small dice. Return the skillet to medium heat, add the onion, and cook for 4 to 5 minutes, stirring often, until softened and lightly golden. Stir in 240 ml of low-sodium chicken broth, 60 ml of apple cider vinegar, 15 g of Dijon mustard, 12 g of granulated sugar, reserved salt, and 1 g of black pepper. Scrape up the browned bits, bring the mixture to a lively simmer, and cook for 2 minutes until the sugar dissolves and the dressing looks slightly glossy.
00:04:0000:02:00Slice and dress the warm potatoes
When 1000 g of waxy potatoes are cool enough to handle, peel them if desired and cut them into 6 mm (1/4 in) slices. Slide the slices into the skillet with the hot dressing. Fold gently with a wide spatula until every slice is coated, then cook over low heat for 2 to 3 minutes. Stop when the liquid has reduced slightly but the salad still looks loose and glossy.
02:00Let the dressing settle and finish with herbs
Remove the skillet from the heat and let the salad stand for 10 minutes, folding once halfway through, so the potatoes absorb the dressing without breaking apart. Chop 15 g of fresh flat-leaf parsley and 10 g of fresh chives. Fold in the crisp bacon, parsley, and chives, taste, and serve warm.
10:00
Smart Substitutions
- No chicken broth? Use low-sodium vegetable broth for a lighter savory base.
- No apple cider vinegar? Use white vinegar and add an extra small pinch of sugar to soften its sharper edge.
- No Dijon mustard? Use a smooth German-style mustard in the same amount.
- No chives? Use more parsley or fresh dill for a different herbal finish.
Tips and Variations
- Choose waxy potatoes of similar size so they cook at the same rate and hold clean slices.
- Dress the potatoes while they are still warm; cooled potatoes resist the broth and vinegar instead of absorbing them.
- Fold with a wide spatula rather than stirring briskly to keep the slices intact.
What Went Wrong?
- Potatoes are falling apart They were likely overcooked or stirred too firmly. Stop cooking as soon as a knife meets slight resistance and fold with broad, gentle strokes.
- Dressing looks greasy The skillet may contain too much bacon fat. Spoon off the excess, then fold in a splash of warm broth to bring the dressing back together.
- Salad tastes too sharp Fold in a small pinch of sugar and let the salad stand for a few minutes before tasting again.
- Potatoes taste bland inside Make sure the cooking water is seasoned and dress the slices while they are warm enough to absorb the hot broth mixture.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 570 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
