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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from the Dining in Dallas (1979) cookbook. It is from The Rib, a wonderful restaurant from long ago Dallas. Ingredients:
6 medium potatoes |
8 slices bacon, diced |
1 medium onion, finely chopped |
1 cup sour cream |
1/4 cup sugar (i used about i/5 of a cup) |
3 tablespoons vinegar |
salt and pepper |
3 tablespoons fresh parsley, chopped (optional) |
Directions:
1. Peel potatoes and cut into 3/4 inch cubes.
2. Steam until done but still firm. Do not put the potatoes directly in water.
3. Cook bacon over low heat until crisp. Remove from pan and set aside.
4. Saute onions in bacon drippings until tender.
5. Return bacon to onions in pan. Stir in sour cream, sugar, and vinegar. Add salt, pepper and chopped parsley. Cook over low heat 5-10 minutes, but do not boil.
6. Stir in potatoes and heat through.
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