WARM BALSAMIC POTATO SALAD

WARM BALSAMIC POTATO SALAD image

Yield 6 servings

Number Of Ingredients 11

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6 slices bacon
2 lbs small waxy potatoes (such as Yukon gold, Yellow Finn, or Red Rose)
Salt and freshly ground pepper
1 small red onion, minced
1/3 cup finely chopped celery
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp minced fresh chives, plus several for garnishing
¼ cup balsamic vinegar
½ cup chicken broth
2 Tbsp red wine vinegar
1 tsp sugar

Steps:

In a frying pan over medium heat, fry the bacon until crisp. Transfer the bacon slices to paper towels to drain. When cool, crumble and set aside. Pour off all but 2 tablespoons of the bacon drippings from the pan and set the pan aside. In a large saucepan, combine the potatoes, 2 teaspoons salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20-25 minutes. Drain and when just cool enough to handle, cut into slices about ¼ inch thick. Place the warm potatoes on a platter in 2 or 3 layers. Sprinkle the crumbled bacon, the onion, the celery, the parsley, and the minced chives over them. Reheat the bacon fat in the frying pan over medium heat just enough to warm it through. Add the balsamic vinegar and deglaze the pan, scraping up any bits clinging to the bottom. Add the chicken broth, red wine vinegar, sugar, ½ tsp salt, and 1 tsp black pepper and bring to a boil. Pour about half of the hot balsamic mixture over the potatoes, turning them gently so they won't break or mash. Add the rest of the balsamic mixture, garnish with chives and serve immediately.