Hot Potato Salad with Bacon |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
6 to 8 boiling potatoes
Water to cover
Salt
1/4 pound bacon, diced
1 onion, minced
1/2 to 3/4 cup vinegar
1/2 to 3/4 cup beef stock
Salt and white pepper
Sour cream (optional)
Minced parsley
Boil potatoes in their jackets in lightly salted water to cover. Do not overcook or potatoes will fall apart in the salad. Peel while hot and cut in thin slices. Fry bacon in a saucepan and when golden but not yet brown or crisp, add onions. Sauté slowly until onions become transparent but not golden. Remove from heat and carefully pour in combined vinegar and stock. Do this carefully so the liquid does not cause the hot fat to splatter. Bring to a boil and pour over sliced potatoes. Using a wooden spatula, gently lift potatoes a little so dressing runs over them evenly. Fold in a couple tablespoons of sour cream, if you like. Sprinkle with minced parsley.
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