| 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 eyesopen@ix.netcom.com (Linda/Tennessee) on
Nov 30, 1998, converted by MM_Buster v2.0l.
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