| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | October 199 | 1 | servings |
INGREDIENTS
| 3 | lb | Small red-potatoes; (about 2 inches in |
| ; diameter), washed | ||
| ; well | ||
| 10 | sl | Bacon; cut crosswise into |
| ; 1/4-inch strips | ||
| ; (about 1/2 pound) | ||
| 1 | lg | Onion; chopped (about 1 |
| ; 1/2 cups) | ||
| 1/2 | ts | Sugar |
| 3 | tb | Cider vinegar |
| 3/4 | c | Beef broth |
| 2 | tb | Chopped fresh parsley leaves |
| Garnish: chopped fresh parsley leaves |
INSTRUCTIONS
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered. Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper. Serve potato salad warm or at room temperature, garnished with parsley. Serves 6. Gourmet October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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