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  • 8 medium Yukon gold potatoes (about 3 pounds)
  • 3 teaspoons kosher salt
  • 4 slices thick-cut hardwood smoked bacon, diced
  • 1 medium yellow onion, diced
  • 1-1/2 cups Full Circle Organic chicken stock or broth
  • 1/4 cup Food Club vegetable oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Food Club pure ground black pepper


  1. In large saucepot, place potatoes, 2 teaspoons salt and enough cold water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium; simmer 20 minutes or until potatoes are fork-tender. Drain potatoes well and let cool; slice 1/4-inch thick and place in medium bowl.
  2. In large skillet, cook bacon over medium-high heat 6 minutes or until almost cooked through, turning occasionally. Add onion; cook 4 minutes, stirring frequently. Drain drippings; stir in stock, oil, vinegar, chives, mustard, pepper and remaining 1 teaspoon salt. Cook 3 minutes, stirring occasionally; pour over sliced potatoes. Serve warm.

  • 267 Calories
  • 10g Fat (2g Saturated)
  • 3mg Cholesterol
  • 548mg Sodium
  • 38 Carbohydrates
  • 5g Fiber
  • 8g Protein