Recipe shared by Sheldon Farms as part of our Farmer Says Series!  

“The colors of the potatoes in this salad make it a stellar 4^th of July side dish.  But, its ties to patriotism don’t stop there.  Originally prepared to be served on Capitol Hill at New York State Farm Day, the potatoes were grown by Pat Sheldon for Cornell breeder Walter de Jong.  The spuds are part of a larger project headed by the Cornell School of Agriculture and CIA to promote local, ecologically grown potatoes and the recipes that use them.”

3/4 lbs white potatoes
3/4 lbs Adirondack Red potatoes
3/4 lbs Adirondack Blue potatoes
4 slices bacon
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup onions, diced
1 tsp salt, or to taste
1/4 tsp ground white pepper
1/4 cup vegetable oil
2 Tbsp mild brown mustard
1/2 bunch chives, chopped

• Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, removed the skins and slice the potatoes 1/2 inch thick.
• While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
• Bring the chicken broth, vinegar, onions, salt, sugar and pepper to a boil.
• Combine the oil, rendered bacon fat and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.

The salad may be served warm, or at room temperature, or chilled.

Makes 8 servings