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Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 2 lbs medium red potatoes, unpeeled, scrubbed (1 to 2 inches in diameter, halved if larger)
- table salt
- 8 ounces bacon, cut crosswise into 1/2-inch pieces (about 8 strips)
- 1 medium onion, chopped fine (about 1 cup)
- 12 teaspoon sugar
- 12 cup white vinegar
- 1 tablespoon German mustard, whole-grain
- 14 teaspoon ground black pepper
- 14 cup fresh parsley leaves, chopped
Method
- Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes.
- Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.
- While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes.
- With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease.
- Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes.
- Stir in sugar until dissolved, about 30 seconds.
- Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes.
- Off heat, whisk in mustard and pepper.
- Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt.
- Transfer to serving bowl and serve.
