| 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
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