A favorite at barbecues, picnics and buffets, this classic salad features a savory, sweet and sour dressing tossed with tender potatoes to make a flavorful side that's sure to impress your guests!
Ingredients
- 10 medium Yukon Gold potato (about 4 pounds), cut into 1-inch pieces (about 12 cups)
- 2 1/4 cups Swanson® Beef Broth or 100% Natural, 50% Less Sodium Beef Broth
- 1/3 cup white wine vinegar
- 1/4 cup diced red onion
- 1 tablespoon Dijon-style mustard
- 1 tablespoon sugar
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh parsley
Instructions
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Step 1
Heat the potatoes and broth in a 6-quart saucepan over medium-high heat. Cover and cook for 20 minutes or until the potatoes are tender.
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Step 2
Stir the vinegar, onion, mustard, sugar, bacon and parsley in a large bowl.
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Step 3
Pour the potato and broth mixture into the bowl with the vinegar mixture and stir to coat. Let stand for 15 minutes, stirring occasionally. Season to taste.
