Warm Potato Salad
A "mayo-free" potato salad that is easy and delicious
Ingredients
- 2 lb Red Potato cut in ½-inch chunks
- 1 qt Chicken Broth
- 4 Scallions chopped
- ½ lb Bacon cut in ½-inch pieces
- 4 Garlic Cloves minced
- ¼ cup Apple Cider Vinegar
- ¼ cup Dijon Mustard
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
Instructions
- Prepare all of the ingredients. Start water boiling for potatoes.
- In large pot over medium-high heat, add potatoes and chicken broth. Add water to make sure potatoes are submerged. Cook for 15 minutes. Drain in colander then return to pot away from heat.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 2 tablespoons of bacon grease.
- In a small bowl, combine garlic, bacon grease, vinegar, mustard, salt, pepper and parsley.
- Add scallions, bacon and vinegar mixture to the potatoes. Toss to coat. Serve warm.
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