Potato, Bacon, and Chive Salad Recipe

This is great warm or at room temperature.

Makes 4 servings.

INGREDIENTS

2pounds small (about 2-inch-diameter) white-skinned potatoes4bacon slices, chopped

1medium onion, chopped

1/2cup canned beef broth

1/2cup white wine vinegar3/4cup chopped fresh chives

DIRECTIONS

Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.

Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.

Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.

Tags: Bacon, Chive, Potato, Salad