Ingredients
Equipment
Method
Boil potatoes
- Bring a Dutch oven of water to a boil, then boil the Yukon gold potatoes sliced until tender, about 15 minutes, with a visible simmer and occasional bubbling around the edges.
- Drain the potatoes and set them aside while you cook the bacon and dressing, keeping them warm for best texture.
Cook bacon and sauté onions
- In a cast iron skillet, cook the bacon until crispy, about 8 to 10 minutes, until the fat is rendered and the bacon looks browned.
- Transfer bacon to a plate, reserve 3 tablespoons drippings in the skillet, and leave any browned bits for flavor.
- Sauté the onion in the bacon drippings until soft, about 5 to 7 minutes, until it turns translucent and smells sweet.
Make tangy vinegar dressing
- Stir in the chicken broth, white wine vinegar, sugar, and Dijon mustard, then add the caraway seeds if using, scraping up any browned flavor from the pan.
- Bring the mixture to a simmer over medium heat, then simmer until lightly cohesive, about 3 to 5 minutes, with small bubbles breaking the surface.
Combine and finish
- Crumble the crispy bacon and add it to the potatoes, distributing evenly so each bite has pieces.
- Pour the hot dressing over the potatoes and bacon and toss gently until everything is glossy and coated.
- Add the chopped fresh parsley, then season with salt and pepper to taste, mixing just until the parsley is evenly speckled.
- Serve warm, aiming for a sheen on the potatoes and a tangy vinegar aroma.
Notes
For the classic texture, keep the potatoes warm and pour the dressing while it’s hot so the vinegar coating clings instead of tasting flat. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stovetop with a splash of broth. Freezing isn’t recommended because potatoes and dressing lose their best texture. For a no-pork option, swap bacon for thick-cut turkey bacon while keeping the same drippings amount by using a light splash of oil if needed.