Ingredients
Equipment
Method
Boil potatoes
- Bring a pot of water to a boil, then cook the potato slices for 12-18 minutes until tender when pierced with a fork. You should see the pieces yield easily but still hold their shape.
- Drain the potatoes thoroughly and set them aside so excess water doesn’t thin the dressing. The potatoes should look matte, not watery.
Cook bacon and onion
- Cook the bacon in a cast iron skillet over medium heat for 6-10 minutes until crispy, then remove the bacon and reserve the drippings. The bacon should be browned and crisp, with clear fat in the pan.
- Sauté the diced onion in the reserved bacon drippings for 5-7 minutes until softened and lightly translucent. Stir often so the onions don’t brown too much.
- Sprinkle the flour over the onions and stir for 1-2 minutes to eliminate the raw flour taste. The mixture should look pasty and lightly thickened.
Make vinegar dressing and finish
- Add the beef broth, white vinegar, sugar, salt, and pepper, then simmer over medium-low heat for 4-6 minutes until the dressing thickens enough to coat a spoon. It should cling in a glossy layer rather than stay watery.
- Crumble the crispy bacon and add it to the potatoes. Toss gently so the bacon distributes through the warm potato slices.
- Pour the hot vinegar dressing over the potatoes and bacon immediately, then toss until everything is evenly coated. The salad should look shiny and steamy when finished.
- Sprinkle with chopped fresh parsley and serve warm right away. You should see bright green flecks on top.
Notes
Pro tip: keep the dressing simmering until it visibly thickens, then pour it over the potatoes while hot so the starch helps it cling. Store leftovers covered in the refrigerator up to 3 days and reheat gently to re-warm (microwave in short bursts). Freezing is not recommended due to texture changes. For a lighter option, swap the bacon for turkey bacon while keeping the drippings step—use a small splash of beef broth if the pan feels dry.