sliced potatoes with bacon and parsley

Ingredients

• Servings: 9
• 4 pounds small yukon gold potatoes, peeled and sliced
• 1 tablespoon coarse salt
• 1/2 cup apple vinegar
• 1 tablespoon white sugar
• 2 teaspoons coarse salt
• 1 pound bacon, cut into 1/2 inch pieces
• 1 cup diced onion
• 2 cups beef broth
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• place potatoes in a large pot with enough water to cover by several inches. bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. cook until potatoes are just tender when pierced with a knife. do not overcook. drain, cool, and transfer to a bowl.
• while the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved. drizzle over the potatoes, and gently toss to coat.
• saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp. remove with a slotted spoon; drain on paper towels. drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
• saute onions in skillet with the reserved bacon grease until translucent but not browned. pour in the beef broth and bring to a boil over high heat. reduce heat to a simmer and cook until reduced by half; about 20 minutes. pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley. gently stir, and serve immediately.