Ingredients Jump to Instructions ↓

  1. 1 to 1 1/2 pounds new potatoes

  2. 1/4 pound bacon

  3. 1 medium onion, coarsely chopped

  4. 1 stalk celery, chopped

  5. 1/2 teaspoon all-purpose flour

  6. 1/2 teaspoon sugar

  7. 1 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 1/2 cup water

  10. 1/2 cup cider vinegar

  11. Fresh snipped chives , optional garnish

  12. Minced parsley, optional garnish

  13. Hard boiled eggs, optional garnish

Instructions Jump to Ingredients ↑

  1. Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.

  2. Place bacon in a skillet and fry until almost crisp . Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.

  3. Drain off all but one tablespoon of bacon fat; add flour, sugar , salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery .

  4. Pour hot dressing over potatoes; stir gently to blend . The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley , and chives over top. Serve warm.

  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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