- 20
- 5 mins
- 30 mins
Ingredients
- 5 lbs red potatoes
- 1 sweet onion, diced
- 1 lb thick cut bacon, chopped
- Handful fresh parsley, chopped fine
- 1 cup beef broth
- 3 tablespoons red wine vinegar
- 3 tablespoons vegetable oil
- salt and pepper, to taste
Preparation
Step 1
Cook bacon until crispy. Drain on a paper towl, reserving a tablespoon of the bacon fat.
Boil the potatoes. Test them by piercing with a fork and drain when they reach the desired consistency (about 20 minutes). Let cool until you can handle them without burning yourself, but don’t let them get cold.
Peel the potatoes. It’s okay if a bit of the skin remains.
Slice the potatoes into ¼- ½ inch thick slices. Place into a large bowl.
Add the onions, bacon, parsley, salt and pepper, and gently toss to mix.
Add reserved bacon fat, beef broth, red wine vinegar, and vegetable oil. Toss again. Make sure you are gently tossing the potatoes—they will break apart, but you don’t want to mush them.
Taste and add a bit more salt, pepper, vinegar, or oil if necessary, but only add a bit at a time before tossing and tasting again.
Allow flavors to meld for at least an hour. The longer you wait, the more time they have to marry.
Serve at room temperature.*