Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds red-skinned new potatoes, unpeeled

  2. 4 lower-fat bacon or turkey bacon slices

  3. 2 tablespoons olive oil

  4. 1/2 medium-size sweet onion, sliced into rings

  5. 1 garlic clove, minced

  6. 1/2 cup white wine vinegar

  7. 1/4 cup double strength chicken broth, undiluted

  8. 1 tablespoon whole-grain German-style mustard Salt and freshly ground black pepper to taste Chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling salted water, cook potatoes until just tender, about 20 minutes; do not overcook.

  2. While potatoes are cooking, sautÈ bacon in a nonstick skillet over medium heat until crisp, 6 to 8 minutes. Drain bacon on paper towels; crumble and set aside. Pour off any bacon fat that may have accumulated and discard. Wipe skillet dry with a paper towel. Add olive oil and sautÈ onion and garlic over medium heat just until the onions become limp, about 3 minutes.

  3. When the potatoes are cooked, drain them, and when they can be easily handled, halve each one lengthwise, then cut each half crosswise into 1/2-inch thick slices (cut smaller potatoes into slices without halving first).

  4. Place the potatoes in a large bowl. In a small bowl, whisk together vinegar, chicken broth and mustard; pour over the potatoes. Add salt and pepper to taste, the onion mixture (with the oil) and the bacon pieces. Toss gently to coat the potatoes evenly. Adjust seasonings, then garnish with parsley and serve warm.


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