Ingredients:
3 cups diced peeled potatoes, Red or Yukon
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Directions:
Place the potatoes into a pot, and fill with enough water
to cover.
Bring to a boil, and cook for about 10 minutes, or until
easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high
heat.
Fry until browned and crisp, turning as needed. Remove
from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat
until browned.
Add the vinegar, water, sugar, salt and pepper to the pan.
Bring to a boil, then add the potatoes and parsley.
Crumble in half of the bacon. Heat through, then transfer
to a serving dish.
Crumble the remaining bacon over the top, and serve warm.
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