• Ingredients: 9
  • Serves: 4

Potato, bacon, and chive salad with chopped fresh chives.


  • 3/4 cup chopped fresh chives

Ice cream

For filling

  • Special equipment: a pastry or bench scraper; a 9-inch glass or ceramic deep-dish pie plate; pie weights or raw rice

For cream:

Raspberry 2 12-ounce bags frozen unsweetened raspberries, thawed 1/2 cup sugar 1/4 cup raspberry jam

To Decorate

  • 8 yards colorfast silk ribbons

For assembly


  1. Step 1 Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes.
  2. Step 2 Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
  3. Step 3 Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes.
  4. Step 4 Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
  5. Step 5 Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes.

    For this step you will need

  6. Step 6 Sprinkle salad with 1/4 cup chives. Toss gently and serve.

Nutrition information

Calories 330 Carbohydrates 43 g (14%)
Fat 13 g (21%) Protein 9 g (18%)
Saturated Fat 4 g (22%) Sodium 369 mg (15%)
Polyunsaturated Fat 2 g Fiber 6 g (23%)
Monounsaturated Fat 6 g Cholesterol 20 mg (7%)