Ingredients
Equipment
Method
Boil the potatoes
- Bring a pot of water to a boil and add the sliced Yukon gold potatoes. Boil until tender, about 15 minutes, then drain.
Cook the bacon and onions
- Cook the bacon in a cast iron skillet until crispy. Reserve 3 tablespoons of the drippings.
- Sauté the diced onion in the reserved bacon drippings until soft. Scrape up any browned bits for flavor.
Make the bacon vinaigrette
- Add the chicken broth, white wine vinegar, sugar, Dijon mustard, and caraway seeds to the skillet. Bring the mixture to a simmer, stirring until the sugar dissolves.
Toss and finish
- Crumble the crispy bacon and add it to the drained potatoes. Toss to combine so the bacon is evenly distributed.
- Pour the hot dressing over the potatoes and bacon. Toss gently so the potatoes stay intact and look glossy with vinegar dressing.
- Add the chopped parsley and season with salt and pepper. Toss once more, then check seasoning.
- Serve the potato salad warm. Keep it warm so the dressing clings to the potatoes.
Notes
Serve immediately for the classic warm, tangy texture. Refrigerate leftovers in a covered container for up to 3 days and rewarm gently (stovetop or microwave) until steaming; the dressing will loosen as it heats. Freezing is not recommended because potatoes can become mealy after thawing. If you want a lighter option, swap bacon for turkey bacon while keeping the same vinaigrette steps to maintain the familiar “no mayo” style.