Martian Food
Sep 18, 2015

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Potato, Bacon and Chive Salad

Active time:45 minutes

Start To Finish:1 hour, 15 minutes

Difficulty:

Yield: 4

Source: Bon Appétit

Vegetarian
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photo

Ingredients:

½ cup white wine vinegar
¾ cup chopped fresh chives
½ cup canned beef broth
1 medium onion, chopped
4 slices bacon, chopped
2 lbs. small (about 2-inch diameter) white-skinned potatoes

Directions:

Cook potatoes in a 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.

Meanwhile, cook the bacon in a medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Saute onion until translucent, about 3 minutes. Add broth and vinegar; bring to a boil.

Pour hot dressing over the potatoes; toss gently. Fold in ½ cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with ¼ cup chives. Toss gently and serve.

Notes:

This is very similar to a German potato salad.  It has a pronounced vinegar-y taste, so if you don't love vinegar, play with the proportion of broth to vinegar.



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