Step 1: Cook the Potatoes
Wash the potatoes and place them in salted water. Bring to a boil and cook until fork tender but not falling apart, about 15–20 minutes depending on size.
Drain and allow them to cool slightly before slicing.
Step 2: Cook the Bacon
Cook the turkey bacon until crisp.
Remove and chop into bite-sized pieces.
Reserve a small amount of the cooking drippings or use olive oil if needed.
Step 3: Cook the Onions
Add diced onions to the skillet and sauté until soft and translucent.
Do not brown them heavily.
Step 4: Make the Dressing
Add:
vinegar
chicken broth
Dijon mustard
yellow mustard
sugar
salt
pepper
Whisk until smooth.
Allow to simmer for 2–3 minutes.
Step 5: Combine Everything
Place sliced potatoes into a large bowl.
Pour the warm dressing over the potatoes.
Add chopped bacon and parsley.
Gently fold until every potato is coated.
Step 6: Rest Before Serving
Allow the salad to rest for about 10 minutes.
The potatoes will absorb even more flavor, making the salad even better.
Serve warm.
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