Recipe Details
Ingredients
-
10red potatoes, peeled and roughly chopped, or more to taste
-
½cupchicken broth, or more as needed
-
¼cupwhite vinegar
-
¼cupoil
-
1largeonion, diced
-
6slicescooked bacon, chopped (Optional)
-
¼cupchopped fresh dill
-
salt and ground black pepper to taste
Cooking Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
-
Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
Tips
Any variety of potato can be used. Do not chop evenly; various sizes will create a more interesting texture.
Vegetable broth can be substituted for chicken broth.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories151 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 2g |
12% |
| Cholesterol 10mg |
3% |
| Sodium 272mg |
12% |
| Total Carbohydrate 10g |
3% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 5g |
9% |
| Vitamin C 6mg |
7% |
| Calcium 12mg |
1% |
| Iron 1mg |
3% |
| Potassium 300mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
