Ingredients
- 28 oz small red potatoes, halved
- salt, to taste
- 6 slices bacon (regular or turkey)
- 1 tbsp olive oil
- ½ yellow onion, chopped
- ⅓ cup reduced-sodium chicken broth
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 1 tsp paprika
- ¼ tsp mustard powder
- 1 tbsp coarse ground mustard
- 1 tbsp flat leaf parsley, chopped
Instructions
- Place the potatoes into a large pot and add enough water to completely cover the potatoes. Salt to taste. Bring the water to a boil, then reduce the heat and cover. Cook the potatoes until tender, about 10 to 15 minutes. Once cooked, drain and set aside.
- While the potatoes are cooking, heat a large skillet over medium-high heat. Add the bacon and cook until crispy. Place the bacon strips on a paper towel to drain. Cut or crumble the bacon into small pieces.
- In the same skillet, heat the tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the chicken broth, vinegar, sugar, paprika, mustard powder, and coarse ground mustard. Bring the mixture to a simmer and reduce slightly.
- Pour the dressing over the potatoes and sprinkle with chopped parsley. Allow the potatoes to marinate for at least a few minutes before serving.
- Serve warm or hot.
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