Categories: Side

Ingredients

• 2 lbs red bliss potatoes
• 2 tablespoons, plus 2 teaspoons kosher salt
• 4 strips bacon
• 1/2 medium Spanish onion, chopped
• 1 tablespoon all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1/3 cup white wine vinegar
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 1/2 teaspoons sugar
• Freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley leaves

Directions

1. Place the potatoes in a large saucepan and cover with cold water by 1 inch.

2. Stir in 2 tablespoons salt

3. Bring to a boil, lower the heat, and simmer until just tender, about 10 minutes

4. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm

5. -

6. Meanwhile in a small saucepan, over medium-high heat, cook the bacon until lightly crispy

7. Drain on a paper-towel lined plate and cut into small bits

8. Reserve 2 tablespoons of the bacon fat

9. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes

10. Stir in the flour and cook for 45 seconds more

11. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar

12. Bring to a boil while whisking constantly

13. Remove from heat

14. -

15. Cut the potatoes in half or quarters, whatever you prefer

16. Return the potatoes to the large bowl

17. Pour over the vinegar mixture and toss to coat the potatoes

18. Toss in the parsley and season with pepper to taste

19. Transfer to a serving platter and serve immediately

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