Seasoned with fresh chives, parsley and crispy bacon, this traditional side dish is best served warm.
1½ pounds Yukon Gold potatoes, washed and cubed into 1-inch pieces
8 bacon slices, diced (or, you can use ½ pound chicken sausage)
1 yellow onion, diced
½ cup chicken stock
¼ cup apple cider vinegar
Fresh chives, minced
3 tablespoons chopped parsley
2 garlic cloves, thinly sliced
Extra-virgin olive oil
1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just barely fork tender, about 10-15 minutes. Drain and reserve the potatoes.
2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is brown and crispy, toss in the onions and garlic and cook until they are soft and aromatic, 7 to 8 minutes.
3. Add the stock and vinegar. Toss in potatoes while they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Garnish with chives and parsley and serve warm or at room temperature.