This is a great version of potato salad which can be eaten all year long, warm or cold. Cucumber adds a fresh crunch and bacon makes this salad yummy!
You will need:
5 or 6 lbs of Yukon gold potatoes (or other waxy potato, not russets)
1/4 lb-1/2 lb bacon
1 red onion diced
1 small cucumber chopped
1/2 cup vinegar (you can use rice wine vinegar and regular)
1/2 cup oil
1/2 cup chicken or vegetable broth (preferably organic or homemade)
1 tbsp sugar
1/4 cup chopped parsley or chives or both
1 1/2 tsp sea salt
tsp ground pepper
If you have new potatoes, just boil them with the skins on. Drain and peel when slightly cooled.
Cooking the potatoes this way also gives them a slightly different flavour.
Cut the bacon and fry until browned. Drain most of the fat but keep 2 or 3 tbsp.
Mix vinegar,oil.broth sugar,salt and pepper in a measuring cup.
Slice or chop the potatoes into a bowl. Add the chopped onion and the vinegar/oil mixture.
Fold in the bacon, bacon fat and cucumber. Sprinkle with chopped parsley or chives.
Serve along with bratwurst, hamburgers or pork chops.
