Recipe: Warm Potato Salad 2

Basic ingredients
  • 3 pounds small red potatoes
  • 10 slices bacon
  • 1/4-inch strips
  • 1 large onion, chopped
  • 1/2 teaspoon sugar
  • 3 tablespoons cider vinegar
  • 3/4 cup beef broth
  • 2 tablespoons chopped
  • Garnish: chopped fresh

    • 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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