Ingredients:

  • 2 lbs Waxy Potatoes (e.g., Yukon Gold)
  • Water & Salt, for boiling
  • 6 slices, thick-cut Smoked Streaky Bacon (180 g), diced
  • 1 small Yellow Onion or Shallot, finely diced
  • 1/2 cup Low-Sodium Broth (Chicken or beef stock)
  • 1/4 cup White Wine or Cider Vinegar
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Dijon Mustard
  • Salt and Black Pepper, to taste
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Place the potatoes in a large stockpot and cover with cold, salted water. Bring to a rolling boil and cook until fork-tender (about 15-20 minutes, depending on size).
  2. Drain the potatoes immediately. Allow them to steam and cool for about 5-10 minutes—they must remain warm for the dressing.
  3. Peel the warm potatoes (if desired). Slice them into coins about 1/4 inch (6 mm) thick and transfer immediately to a large mixing bowl.
  4. Heat a skillet over medium heat. Add the diced bacon and cook until crispy and golden brown.
  5. Use a slotted spoon to remove the crispy bacon pieces and set them aside. Crucially, reserve 2 tablespoons (30 ml) of the rendered bacon fat in the skillet.
  6. Add the diced onion/shallot to the reserved bacon fat. Sauté over medium-low heat until soft and translucent (about 3-4 minutes).
  7. Increase the heat slightly. Pour in the vinegar and scrape up any browned bits (deglazing). Let the vinegar reduce slightly (about 30 seconds).
  8. Pour in the broth. Whisk in the sugar and Dijon mustard. Bring the mixture to a gentle simmer for 1-2 minutes until the sugar is dissolved and the dressing is smooth.
  9. Taste the dressing and season aggressively with salt and pepper. It should taste slightly too salty and vinegary before adding it to the potatoes.
  10. Immediately pour the hot dressing evenly over the warm, sliced potatoes in the mixing bowl.
  11. Using a spatula or wooden spoon, gently fold the potatoes to coat them without breaking them up. The potatoes should immediately begin to absorb the liquid.
  12. Let the salad rest for 10 minutes to absorb the maximum flavour.
  13. Stir in the reserved crispy bacon and three-quarters of the chopped parsley. Taste one final time and adjust seasoning. Serve warm.