Categories: Hot Side Dishes
Ingredients
- 2 pounds Yukon gold potatoes, sliced 1/2-inch thick
- 4 ounces bacon, chopped
- Kosher Salt
- 1 yellow onion, chopped
- 2 1/2 cups low-sodium chicken stock
- 1/4 cup white wine vinegar
- 2 tablespoon grainy mustard
- 1 bunch chives, chopped
Directions
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Place the sliced potatoes in a pot and cover with water.
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Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes.
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Drain the potatoes.
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Let cool slightly, then transfer the potatoes to a large bowl.
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While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes.
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Remove the bacon with a slotted spoon and add it to the bowl with the potatoes.
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Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes.
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Add the chicken stock, vinegar, mustard and chives and bring to a boil.
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Pour the dressing over the potatoes and toss to coat.
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Serve warm or at room temperature.