Serves 8
5 pounds Yukon Gold potatoes
1 small red onion, finely chopped (about 1 cup)
1/2 pound bacon, cooked crisp, drained and chopped
1 Tbsp dill
1/4 cup fresh parsley, chopped
1/4 cup chicken stock
1 tsp sugar
2 tsp kosher salt
1 tsp freshly ground black pepper
3/4 cup red wine vinegar
1/4 cup Japanese rice vinegar (optional)
1/2 to 1 cup vegetable oil, to taste (I used considerably less)
Cook the bacon until crispy. Drain on paper towels. Save about 2 Tbsp of the fat. Finely chop the bacon and set aside.
Finely dice the onion, parsley and fresh dill (or use dried dill)
Prep all ingredients first, as once you slice the potatoes you need to add the dressing to them while they are warm so that it is better absorbed.
Boil the potatoes, skins on, until fork tender. Drain and allow them to cool slightly so that they can be picked up and held in a clean tea towel. Gently remove the skins. Cut each potato in half and then slice them fairly thin (about 1/4 to 3/8 inch). Place them into a large bowl.
Salt and pepper the potatoes and pour the vinegar over the warm potatoes. Allow time for the potatoes to absorb the vinegar. (You may wish to pour in half the vinegar and then adjust to get the right tang for your family.)
Add the bacon, onion and dill. Add the reserved bacon fat and chicken stock. Gently mix with a large spatula, being careful not to "mash" the potatoes.
Add about 1/2 cup vegetable oil. (Go lightly and add as you feel it is needed.)
Add 1 tsp sugar, then additional salt and pepper, if needed. Add the parsley. Mix well.
Prepare in advance to allow the flavors to meld. Serve at room temperature.