Ingredients

Method

Boil the potatoes in their skins until tender, then peel and slice.

In a skillet over medium heat, cook the bacon until crispy. Add the chopped onion and cook until softened.

In a large bowl, combine the beef broth, vinegar, mustard, sugar, salt, and pepper. Add the warm potatoes, bacon, and onion. Toss to combine.

Let the salad sit for a few hours to allow the flavors to meld together. Adjust seasoning if necessary.

Garnish with chopped chives before serving.