| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | German | 1 | Servings | |
INGREDIENTS
| 6 | Boiling potatoes; (up to 8) | |
| Water to cover; salt | ||
| 1/4 | lb | Bacon; diced |
| 1 | Onion; minced | |
| 1/2 | c | Vinegar; (up to 3/4) |
| 1/2 | c | Beef stock or broth; (up to 3/4) |
| Salt and white pepper | ||
| Sour cream and/or | ||
| Minced parsley to taste |
INSTRUCTIONS
OPTIONAL >From "The German Cookbook" by Mimi Sheraton Boil potatoes in their jackets in lightly salted water to cover. Do not overcook or potatoes will fall apart in salad. Peel while hot and cut in thin slices. Fry bacon and when golden, but not brown, add onions. Saute slowly until onions become translucent but not golden. Remove from heat and carefully pour in combined vinegar and stock/broth. DO THIS CAREFULLY so liquid does not cause hot fat to splutter. Bring to a boil and pour over potatoes a little so dressing runs over them evenly. Fold in a couple tablespoons sour cream if you like, or serve without it. Sprinkle with parsley. Posted to MM-Recipes Digest by [email protected] (Linda/Tennessee) on Nov 30, 1998, converted by MM_Buster v2.0l.
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