Prep 5 mins
Cook 15 mins
I love vinegar and oil based potato salads. It is a nice change from the traditional mayo ones. This is quick and easy to make. It calls for peppered bacon, but you can substitute regular bacon just make sure to add pepper when seasoning.
- 2 lbs baby new potatoes (red or yukon)
- 5 slices thick cut pepper bacon, diced
- 1 onion, diced (red or white)
- 1 tablespoon butter
- 1⁄2 cup warm chicken broth
- 4 tablespoons extra virgin olive oil
- 4 tablespoons tarragon vinegar (can use any type of vinegar)
- pepper (to taste and only use if using Regular Bacon)
- 2 tablespoons chives, Chopped
- Clean the potatoes and boil them skin on in salted water for about 10-15 minutes until fork tender, but not falling apart.
- Meanwhile heat butter in a skillet on med-high and fry the bacon and onions together until bacon is crisp. Set aside.
- Mix olive oil, vinegar, chives and 1 tsp of salt in a small bowl. Set aside.
- Drain the cooked potatoes. Slice the potatoes about 1/8 inch. Put them in a bowl and pour the bacon and onion mixture, the warm chicken broth, and oil and vinegar on top of the potatoes. Mix gently so as not to break up the potatoes too much. Taste and add more salt and pepper as needed.
- Serve immediately.