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Potatoes Gourmet

  • 4servings
  • 10minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds potatoes

  2. 4 slices bacon

  3. 1/4 teaspoon instant beef boullion

  4. Vegetable oil

  5. 1/3 cup dry white wine

  6. 2 Tablespoons white wine vinegar

  7. 1 Tablespoon snipped parsley

  8. 2 teaspoons snipped chives

  9. 1 teaspoon salt

  10. 1 teaspoon dried tarragon leaves

  11. 3/4 teaspoon ground pepper

  12. 1/2 teaspoon dried chervil leaves

Instructions Jump to Ingredients ↑

  1. Heat 1 inch salted water (½ teaspoon salt to 1 cup of water) to boiling; add unpared potatoes. Cover and heat to boiling. Cook until tender, 30 to 35 minutes.

  2. Drain potatoes, cool slightly. Peel potatoes and cut into ¼ inch slices.

  3. Fry bacon in 10-inch skillet until crisp; remove bacon and drain on paper towels. Cool and crumble. Dissolve instant bouillon in hot bacon fat. Measure bacon and add enough vegtable oil to measure ½ cup. Stir in crumbled bacon and remaining ingredients; mix well.

  4. Pour dressing over warm potatoes; toss until potatoes are coated.

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