Ingredients
Equipment
Method
Boil the potatoes
- Bring a Dutch oven of water to a boil and add the peeled sliced russet potatoes. Boil until tender, then drain and set aside.
Cook the bacon
- Cook the bacon in the Dutch oven over medium heat until crispy. Reserve the bacon drippings for the onion dressing.
Sauté the onion
- Sauté the diced onion in the reserved bacon drippings over medium heat until softened. Sprinkle the flour over the onions and stir until combined.
Thicken the vinegar dressing
- Add the beef broth, white vinegar, sugar, salt, and pepper to the pan and stir. Simmer until the mixture thickens, stirring occasionally.
Combine and serve warm
- Crumble the crispy bacon and add it to the drained potatoes. Pour the hot dressing over the potatoes and bacon, then toss to coat.
Garnish
- Top the potato salad with the chopped fresh parsley and serve warm with a steaming bowl.
Notes
For best texture, keep the potatoes warm so they absorb the hot vinegar dressing quickly. Store leftovers in the refrigerator up to 3 days; reheat gently until warmed through (freezing not recommended). If you want a lighter option, swap half the bacon for turkey bacon while keeping the drippings step.