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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 810 |
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This dish tastes great with breaded pork cutlets or Kielbasa sausages, as well as it being a great side dish for sandwiches Ingredients:
4 lbs baby yukon gold potatoes |
1 t, plus 2 tsp coarse salt |
1/2 c cidar vinegar |
1 t sugar |
1 lb bacon cut into pieces |
1 c finely diced onion |
2 c beef broth |
1/2 c freshly chopped flat parsley (optional) |
Directions:
1. Peel potatoes & place in a large pot of water that has been salted with 1 T salt.
2. Cook until tender to the fork. While potatoes cook, combine vinegar, sugar & remaining 2 tsp salt in a small sauce pan - dissolve.
3. Drain potatoes, slice into 1/8 rounds.
4. Drizzle with vinegar mixture.
5. Saute bacon, remove, saute onion in small amount of bacon fat, add beef broth, bring to a boil, reduce heat, simmer and cook until reduced to half (about 20 minutes).
6. Pour over potato mixture.
7. Add bacon and parsley.
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