Broth is the most versatile ingredient there is. It can be used as base for soups, sauces, and now in salad? Yes, this potato salad from Food Network will surely taste fuller and savory as the potatoes were cooked with chicken broth making it healthier as well.
- 4 large waxy-style potatoes (about 2 1/4 pounds)
- 2 tablespoons, plus 2 teaspoons kosher salt
- 3 strips bacon (about 2 ounces), minced
- 1/2 medium Spanish onion, chopped
- 1 tablespoon all-purpose flour
- 3/4 cup 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
- In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
- Over medium-high heat, add the bacon and cook on a small sauce pan, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
- Rub the skins off the potatoes using your hands. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.