Prep 30 mins
Cook 20 mins
This is not your typical mayo based potato salad. It is very simple to make and simply delicious.
- 10 -12 yellow potatoes, If you can't find, regular potatoes work
- 1 large onion, diced
- 2⁄3 cup chicken broth
- 1⁄4 cup white vinegar
- 2 tablespoons water
- 1⁄4 cup extra virgin olive oil
- salt and pepper
- 4 slices lean bacon
- Boil the potatoes in their skin until they are done, but still firm.
- Drain the water, cover, and let cool for 1-2 hours.
- While the potatoes are cooling, dice the onion. In a coated frying pan, brown the onions until they are crispy.
- Peel the potatoes after they are done cooling.
- Slice the potatoes very thinly or into small diced chunks, if you prefer.
- Place in a large bowl.
- Add the browned onion and toss gently together.
- Combine oil, vinegar, and broth in a small bowl.
- Stir vinegar mixture into the potatoes.
- The consistency should be mushy. If too dry, add chicken stock or water, being sure not to make it too runny.
- Crisp some bacon, and stir it into the salad.
- Taste and add salt and pepper and more vinegar, if needed.
- Refrigerate for 2-3 hours, the longer the better.
- Serve at room temperature.
Made this to share at a group gathering, & although some of the people were a bit hesitant to try this salad, most of them eventually did & were surprisingly satisfied with it! I did take a couple of liberties with the recipe, though, in that I didn't peel the potatoes but just cut them into small bite-size pieces! Also used bacon bits instead of browning the bacon myself! Definitely a different kind of potato salad, but one well-worth trying! In fact, I'll be keeping this recipe around for future enjoyment! Thanks for sharing it! [Made & reviewed in New Kids on the Block tag]