Ingredients
- 10 10 to to 1.25 medium red potatoes, skin on (1 to 1.25 lbs.)
- 5 5 5 slices of bacon
- 1/2 1/2 1/2 medium onion, chopped
- 1 1 1 Tablespoon all-purpose flour
- 1 1 1 Tablespoon granulated sugar
- 1-1/2 1-1/2 1-1/2 teaspoons salt, divided use
- 1/2 1/2 1/2 teaspoon freshly cracked black pepper
- 1/2 1/2 1/2 teaspoon dried parsley
- 1 1 1 Tablespoon whole grain mustard
- 1/3 1/3 1/3 cup champagne vinegar
- 2/3 2/3 2/3 cup water
Preparation
Step 1
In a large pot combine the whole potatoes, enough water to cover them by two inches and a teaspoon of salt. Bring the potatoes to a simmer and allow them to cook until they give when pierced with a knife. Drain the potatoes into a colander and let them sit until you are ready to use them.
In a skillet, cook the bacon until it is crisp. Remove the bacon to a paper towel and leave the drippings in the skillet. (At this point I decided that my pan had gotten a little bit too browned so I poured the drippings into a bowl, cleaned my skillet and added the drippings back to the pan once it was clean.) Saute the onions in the bacon grease until they are tender. Add the flour and stir it completely into the onions. Add the sugar, remaining salt, pepper, parsley and whole grain mustard. Stir to combine. Finally, add the vinegar and water. Stir thoroughly and allow the “gravy” to bubble and cook for two minutes until it is thickened.
Meanwhile, chop the bacon into bite size pieces (I like it chunky) and slice the potatoes into eigths (cut them in half, and cut each half into 4 pieces.
Add the potatoes and bacon to the gravy and gently stir the mixture until all of the potatoes are coated. Warm it over a low flame for a few more minutes if you are going to serve it hot. You may serve it immediately, allow it to cool to room temperature, or store it covered in the refrigerator until you are ready to serve it cold.