Ingredients
Equipment
Method
Boil and drain potatoes
- Bring a pot of water to a boil, add the peeled russet potato slices, and cook until tender, 10-15 minutes, checking with a fork. When they’re tender, drain the potatoes well.
Cook bacon and sauté onion
- Cook the bacon in a skillet over medium heat until crispy, 8-10 minutes, then transfer to a paper-lined plate and reserve the drippings. Add the diced onion to the bacon drippings and sauté until softened, 4-6 minutes, stirring often.
Make the tangy vinegar dressing
- Sprinkle the flour over the onions and stir to coat, 1 minute, until lightly thickened. Pour in the beef broth, then add the white vinegar, sugar, salt, and pepper and simmer until thickened, 6-8 minutes.
Combine and serve warm
- Crumble the crispy bacon and add it to the drained potatoes. Pour the hot dressing over the potatoes and bacon, tossing to coat, and transfer to a serving bowl. Garnish with fresh parsley and serve warm with visible steam.
Notes
For the best coating, keep the dressing hot so it soaks into the potatoes without turning watery. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth until warm. Freezing isn’t recommended because the texture of potatoes and dressing can change. For a lighter swap, use turkey bacon and low-sodium beef broth to reduce sodium while keeping the vinegar-forward flavor.