| 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" <Robert-Miles@usa.net> on Sep 26, 98,
converted by MM_Buster v2.0l.
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