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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
10 slice(s) bacon (1/2 pound), cut into 1/4-inch-wide strips |
1/4 cup(s) chicken broth or reserved potato cooking water |
2 tablespoon(s) chopped flat-leaf parsley, plus more for garnish, if desired |
3 tablespoon(s) cider vinegar, divided use |
1/8 teaspoon(s) freshly ground black pepper, or to taste |
1 large onion, chopped |
1/2 teaspoon(s) salt, or to taste |
3 pound(s) small (2-inch-diameter) red boiling potatoes, peeled if desired |
1/2 teaspoon(s) sugar |
Directions:
1. Place potatoes in pot of cold water and bring to a simmer. Simmer just until potatoes are tender, about 20 minutes.
2. Meanwhile, cook bacon in a large heavy skillet over moderate heat, stirring, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to paper towels to drain. Set skillet aside with bacon drippings.
3. If desired, scoop out and reserve 3/4 cup potato cooking water. Gently drain potatoes. When just cool enough to handle, cut crosswise into 1/4-inch slices. Transfer to a large bowl, add bacon and cover to keep warm.
4. Pour off all but 3 tablespoons of the drippings in the skillet. Turn heat to medium-high. Add onion and cook, stirring for 3 minutes. Add sugar, 2 tablespoons of the vinegar and the broth or reserved cooking water. Bring to a simmer for 3 minutes or until slightly reduced. Add onion mixture to potatoes with parsley, remaining 1 tablespoon vinegar, salt and pepper.
5. Toss well. Taste again for salt and pepper. Sprinkle with more parsley if desired and serve immediately while still warm.
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