| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | Vegetables, Salad | 6 | Servings |
INGREDIENTS
| 4 | Potatoes | |
| 4 | Slices of bacon; diced | |
| 1/2 | c | Vinegar |
| 1/2 | c | Water |
| 1 | tb | Sugar |
| 1/2 | ts | Dry mustard |
| 1 | Medium onion; chopped | |
| 2 | tb | Parsley; chopped |
| 2 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
Boil the potatoes in their skins, then peel and slice them into a serving bowl while still hot and steaming. Fry the bacon until crisp, remove from skillet and set aside. Add to bacon drippings the vinegar, water, sugar, mustard; bring to boil. Add the onion to the hot sauce for a very short time, to gentle it while retaining most of its crispness. Add parsley, salt and pepper to the potatoes, pour the sauce over them, and toss with a fork. Serve hot or warm. (Or can be eaten cold, if you don't object to congealed bacon fat!) Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Sep 26, 98, converted by MM_Buster v2.0l.
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