Pennsylvania dutch warm potato salad

Experience a classic Pennsylvania Dutch warm potato salad bursting with savory flavors. Perfect blend of tender potatoes, onions, and crispy bacon.

Ingredients:

• 1360g small red potatoes
• 1/2 cup homemade chicken stock
• Kosher salt and ground pepper
• 2 tablespoons olive oil
• 5 slices bacon
• 1 large red onion, chopped
• 1 tablespoon brown sugar
• 6 tablespoons apple cider vinegar, divided use
• 3 tablespoons fresh dill, chopped

Instructions:

1. In a large saucepan, add enough cold water to cover the potatoes, bring to a boil, and cook until they are slightly soft, typically for 15-20 minutes.
2. Once the potatoes are cooked, drain them and slice them thickly using a knife and fork. Place the slices in a bowl that does not react to acids. Pour in the stock, season with salt and pepper, and add 3 tablespoons of vinegar. Cover the bowl to maintain the warmth of the potatoes.
3. While the potatoes are soaking in the stock and vinegar, heat oil in a large skillet and fry the bacon until it turns brown and crispy. Remove the bacon from the skillet and place it on paper towels to drain.
4. Leaving the oil and bacon fat in the skillet over medium heat, cook the onion until it becomes tender, which usually takes about 3 minutes. Stir in the brown sugar and continue to cook for an additional minute.
5. Combine the sauteed onions with the potatoes, and mix in the remaining 3 tablespoons of vinegar. Chop the fried bacon into small pieces and add it to the salad. Adjust the seasoning, adding more salt if necessary. Lastly, mix in the fresh dill thoroughly.
6. Let the salad sit covered for a few minutes to allow the flavors to meld together. Serve the salad while still warm, or at room temperature for a picnic.

Summary:

• Calories: 1932 kcal
• Fat: 84 g
• Protein: 51 g
• Carbs: 248 g
• Potassium: 6994 mg
• Magnesium: 354 mg