Potato salad is usually a summer dish, This warm salad brings it into the dining room any time of year.
Ingredients:
- 1½ Pounds red or white “new” potatos
- 2 Slices bacon
- 1 Tablespoon olive oil
- 1 Small red onion, cut in half, then sliced very thin
- 1/4 Teaspoon crushed red pepper
- 1/4 Cup low sodium chicken broth
- 2 Tablespoons whole grain mustard
- 1 Tablespoon apple cider vinegar
- 1 Teaspoon sugar
- 1 Tablespoon fresh parsley, chopped
Directions:
Boil potatoes in enough water to cover for 20 minutes or until fork tender. Drain and let cool until you can work with them. Cut into bite sized pieces and transfer into a large mixing bowl.
In a nonstick frying pan cook the bacon until crisp. Remove and place on a paper towel to drain.. Leave the bacon drippings in the pan.
Add the oil and heat over medium heat. Add the red onion and red pepper. Cook until softened, 3-4 minutes. Stir in the broth, mustard, vinegar and sugar. Bring to a simmer for a minute or two, Pour the dressing over the potatoes and add the parsley. Toss VERY lightly careful not to break the potatoes. Some of the dressing will absorb into the potatoes.
Place on serving plate and crumble bacon over the top.
Serves 4-6 as a side dish.
