Directions

1. 1

   Bring a large pot of salted water to a boil. Add the sliced potatoes and cook at a simmer until tender enough to pierce easily with a fork, 8 to 10 minutes. Drain well in a colander and let cool for a few minutes, then transfer to a large mixing bowl.

2. 2

   While the potatoes are cooking, place the chopped bacon and a small pinch of salt in a large sauté pan over medium-low heat. Cook the bacon, stirring occasionally, until crispy and the fat has rendered, about 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes.

3. 3

   Pour off all but about 2 tablespoons of bacon fat from the pan. Add the chopped onion and a pinch of salt to the remaining fat and cook over medium heat, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.

4. 4

   Pour the chicken stock, vinegar, and mustard into the pan with the onions and bring to a boil, stirring to combine. Remove from heat and stir in the chopped chives.

5. 5

   Pour the warm dressing over the potatoes and bacon in the bowl and gently toss to combine, coating all the potato slices evenly with the vinaigrette.

6. 6

   Serve the salad warm or allow it to cool to room temperature before serving. It tastes great either way.