Ingredients:
- 6-8
medium Yukon Gold potatoes
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salt
- 12
thick slices of bacon
- 1
large yellow onion, peeled and thinly sliced
- 6
tablespoon
white wine vinegar
-
freshly gorund pepper
- 1/4
cup
chopped fresh parsley leaves
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Directions:
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Put potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, reduct heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, 15-20 minutes. Meanwhile, cook bacon in a large skillet over med. heat until crisp, 10-15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces. Drain potatoes, peel while still hot, and cut into 1" cubes. Put potatoes into large warm serving bowl and add bacon and onions. Return skillet with bacon fat to med-high heat and heat until hot. Carefully add vinegar, salt & pepper to taste. Pour hot dressing over potato mixture and toss well. Adjust seasonings. Garnish with parsley. Serve warm. Serves 6-8
From James Beard's American Cookery
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