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Categories:
bacon red skinned potatoes green onions olive oil tarragon vinegar beef broth salt dry mustard cayenne pepper ground black pepper parsley green onion
Viewed: 98 - Published at: 5 years agoIngredients
- 3 to 4 slices Edwards' Virginia hickory smoked bacon
- 3 c. red skinned potatoes (approximately 4 to 6 medium potatoes)
- 2 to 3 Tbsp. chopped green onions (including tops)
- 2 Tbsp. best quality olive oil (see note)
- 2 Tbsp. tarragon vinegar
- 1/4 c. beef broth or beef consomme
- 1/4 tsp. salt
- 1/8 tsp. dry mustard
- pinch of cayenne pepper
- 1/8 to 1/4 tsp. coarsely ground black pepper
- 1 to 2 tsp. chopped fresh parsley (for trim)
- 1 Tbsp. chopped green onion (for trim)
Method
- Cook bacon until crisp; drain and crumble.
- Reserve for garnish.
- Boil potatoes until fork-tender; peel and slice into thin circles.
- (Do not dice.)
- Combine all remaining ingredients except garnish; mix well and pour over warm potatoes.
- Mix very gently to prevent potatoes from breaking into pieces.
- Place in serving bowl; cover and keep at room temperature until ready to serve.
- When ready to serve, garnish with bacon, green onion and parsley.
- Serves 6.
