Ingredients
Equipment
Method
Boil and prep the potatoes
- Bring a large pot of water to a boil, add the Yukon gold potato slices, and boil until tender, about 15 minutes. The potatoes should be easily pierced with a fork.
- Drain the potatoes well and set them aside. Keep them warm so they can absorb the hot dressing.
Cook bacon and soften the onion
- Cook the bacon in a cast iron skillet over medium heat until crispy, then remove and reserve 3 tablespoons drippings. Keep the bacon pieces crisp by letting them cool slightly.
- Sauté the diced onion in the reserved bacon drippings over medium heat until soft, about 5 minutes. Stir until the onion looks translucent.
Make the tangy vinaigrette
- Add chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds to the skillet, stirring to combine. Make sure no sugar clumps remain.
- Bring the mixture to a simmer over medium-high heat, then reduce to a gentle simmer for 3 to 5 minutes. Watch for small bubbles around the edges.
Toss and finish
- Crumble the crispy bacon and add it to the warm drained potatoes. Toss just enough to distribute the bacon pieces.
- Pour the hot dressing over the potatoes and bacon, then toss gently to coat. The potatoes should look glossy and evenly speckled.
- Stir in the chopped parsley and season with salt and pepper. Taste and adjust so the vinegar flavor is bright but balanced.
- Serve warm. If needed, re-warm briefly so the dressing stays loose and coats the potatoes.
Notes
For best results, pour the dressing over the potatoes while the vinaigrette is hot so it penetrates the slices. Store leftovers covered in the refrigerator for up to 3 days; reheat in a skillet over low heat with a splash of broth. Freezing is not recommended because the potatoes and vinegar dressing can lose texture. If you want a lighter version, use turkey bacon and reduce the drippings to match the amount you reserve.