Tastes of Liberty, p. 56
2 pounds medium boiling potatoes
½ pound sliced bacon, diced
1 medium onion, finely chopped
½ cup cider vinegar
½ cup rich homemade beef broth
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg yolk
TO SERVE
2 tablespoons fresh parsley, finely chopped
Place potatoes in 3- or 4- quart saucepan and add water to cover by 1 inch.
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| Such taters. |
Heat to boiling over medium-high heat. Reduce heat to
medium-low and cook until potatoes are tender, 30 to 25 minutes. Drain and let
stand 10 minutes. Pare potatoes, cut into 1/8-inch slices and place in large
serving bowl. Cover to keep hot.
Cook bacon in large skillet over medium heat, stirring frequently, until crisp, 5 to 7 minutes. Remove from skillet with slotted spoon and sprinkle over potatoes. Discard all but 3 tablespoons bacon drippings from skillet. Add onion to drippings and cook, stirring frequently, until soft, about 5 minutes. Stir in vinegar, broth, sugar, salt and pepper and heat to boiling. Blend about ¼ cup hot vinegar mixture with egg yolk in small bowl and blend yolk mixture into vinegar mixture in skillet.
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| This really is a delightful combination - the sauce tastes great by itself. |
Cook 1 minute and remove
from heat.
Pour hot vinegar mixture over potatoes and toss lightly until thoroughly mixed.
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| Careful with the tossing - don't bust up your beautiful potatoes! |
Serve hot or cool to room temperature. Sprinkle with
parsley before serving.
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| The parsley isn't just a garnish in this, by the way. It adds its own great dimension to the flavor. |
My Rating: 5/5 "This is spot-on. I know something's a five out of five when the combination of flavors is truly unique and almost indescribable (sweet and kind of tart but still mellow and potato-y?), and that's totally the case with this recipe. All I can really say is that it's wonderfully flavored and wonderfully satisfying and definitely not your run-of-the mill summer picnic glop. Try it!"
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