Ingredients
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10 red potatoes, peeled and roughly chopped, or more to taste
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½ cup chicken broth, or more as needed
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¼ cup white vinegar
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¼ cup oil
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1 large onion, diced
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6 slices cooked bacon, chopped (Optional)
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¼ cup chopped fresh dill
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salt and ground black pepper to taste
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.
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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.
Recipe 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 (per serving)
| 151 | Calories |
| 11g | Fat |
| 10g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 151 | |
| % 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.
