 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Gourmet magazine, October 1994. Ingredients:
3 lbs small red potatoes, 2-inch diameter |
10 slices bacon, 1/4-inch strips |
1 large onion, chopped |
1/2 teaspoon sugar |
3 tablespoons cider vinegar |
3/4 cup beef broth |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
2. 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.
3. Drain potatoes and let stand until cool enough to handle.
4. Cut potatoes into eighths and in a bowl combine with bacon.
5. Keep mixture warm, covered.
6. Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
7. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
8. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
9. Serve potato salad warm or at room temperature, garnished with parsley.
|
|