Recipes Potato Salad with Bacon Be the first to rate & review! The smaller the potatoes you choose for this salad, the better they'll taste; just be sure not to overcook them. Toss them in the stock mixture while they're still warm so that they can absorb all of the flavors.Plus: More Vegetable Recipes and Tips By Eberhard Müller Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Jonelle Weaver Yield: 4 Ingredients 1 1/2 pounds small new potatoes One 1/4 -pound piece of slab bacon, sliced 1/4 inch thick and cut into 1-inch strips 1/4 cup chicken stock or canned low-sodium broth 1 tablespoon finely chopped shallots 1 tablespoon sherry vinegar 1 tablespoon Dijon or grainy mustard 2 tablespoons olive oil Salt and freshly ground pepper Chives, for garnish Directions Cook the new potatoes in boiling salted water until tender, 12 to 15 minutes; drain. Meanwhile, in a medium skillet, cook the bacon, stirring occasionally, over moderately high heat until crisp, about 4 minutes. Drain on paper towels. Peel the potatoes as soon as they're cool enough to handle. In a bowl, toss the potatoes with the stock, shallots, vinegar and mustard and let stand for 1 hour, tossing occasionally. Add the bacon and olive oil, season with salt and pepper and toss to coat. Garnish with chives and serve at room temperature. Rate it Print