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 Hosted By
DnD |
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3 pounds small red-potatoes (about 2 inches in diameter), washed well |
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10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound) |
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1 large onion, chopped (about 1 1/2 cups) |
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3 tablespoons cider vinegar |
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2 tablespoons chopped fresh parsley leaves |
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Garnish: chopped fresh parsley leaves |
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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 large 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 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons 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. |
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