Potato, Bacon, and Chive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is great warm or at room temperature. Ingredients:
2 pounds small (about 2-inch-diameter) white-skinned potatoes |
4 bacon slices, chopped |
1 medium onion, chopped |
1/2 cup canned beef broth |
1/2 cup white wine vinegar |
3/4 cup chopped fresh chives |
Directions:
1. Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
2. Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
3. Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.
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