Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Small red potatoes - (abt 2" dia) - washed well

  2. 5 Bacon - (abt 1/4 lb) - cut crosswise Into 1/4" strips

  3. 1 Onion - chopped (medium)

  4. 1/2 teaspoon 2 1/2ml Sugar

  5. 2 tablespoons 30ml Cider vinegar

  6. 1/2 cup 118ml Beef broth

  7. 1 1/2 tablespoons 22ml Chopped fresh parsley leaves - plus extra For garnish

Instructions Jump to Ingredients ↑

  1. Recipe 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 medium 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 2 tablespoons fat from skillet and saute onion over moderately-high heat, stirring, until softened, about 3 minutes. Add sugar, 1 tablespoon 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. This recipe yields 4 servings.


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