by Caitlin Saniga
I imagine this would taste nice served with German sausage or pork and sauerkraut.
- 2 pounds small Yukon gold baby potatoes, peeled
- 3 teaspoons salt, divided
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- 8 ounces bacon, cut into 1/2-inch pieces
- 1 small white onion, finely chopped
- 1 cup beef stock
- 1 hard-boiled egg, cut into bits
- 1/4 cup chopped fresh parsley
Place the potatoes in a large pot with enough water to cover by several inches. Cover and bring to a boil over high heat; add 2 tablespoons of the salt, and reduce to a gentle boil. Cook until the potatoes are tender when pierced with the tip of a knife, about 10 minutes.
While the potatoes cook, combine the vinegar, sugar and the remaining 2 teaspoons of salt in a small saucepan, and place over medium heat until the sugar is dissolved.
Drain the potatoes in a colander. Using a kitchen towel to protect your hands, slice the hot potatoes into 1/8-inch think rounds and place in a large bowl. Drizzle with the hot vinegar mixture, gently stirring until all the potatoes are coated. Set aside.
Cook the bacon in a large skillet over medium-low heat, stirring frequently, until browned and crispy. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Drain the excess fat from the skillet, and discard, leaving a thin coating on the bottom. Add the onions; cook until translucent but not browned, about 8 minutes.
Add the beef stock; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon, egg pieces and chopped parsley. Gently stir to combine, and serve immediately.
Makes 6 servings.
Recipe adapted from: The Martha Stewart Living Cookbook — The Original Classics
Photo: Caitlin Saniga
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