COMMENT:
This classic is the highlight of many a light summer meal: hearty,
nourishing and full of flavor.
INGREDIENTS:
- 1 1/2 pounds new potatoes
- 1/4 pound bacon, chopped
- 1 1/2 cups onion, diced
- 1 1/2 cups celery, chopped
- 1/2 tsp all-purpose flour
- 1/2 tsp sugar
- 1 tsp salt
- 1/8 tsp black pepper
- 1/2 cup cider vinegar
- 1/2 cup water
- Fresh snipped chives, optional garnish
- Minced parsley, optional garnish
- Hard boiled eggs, optional garnish
METHOD:
Cut each potato in half and boil in lightly salted water until tender
about 10-15 minutes. Drain and while hot, skin and cut into 1/4-inch
slices. You should have about 4 cups. Set aside. Place bacon in
a skillet and fry until almost crisp. Remove cooked bacon from pan
and add onion and celery, cook until tender and transparent, remove
from pan. Drain off all but 1 tablespoon of bacon fat; add flour,
sugar, salt and pepper to skillet stir until lightly browned. Add
vinegar and water and cook until mixture is slightly thickened.
Add back the bacon, onion, and celery. Pour hot dressing over potatoes;
stir gently to blend. The potatoes should look glossy. Garnish with
hard-boiled egg slices. Sprinkle minced parsley and chives over
top. Serve warm. |
