Ingredients: 1 cup beef stock Sea salt 2 tablespoons herb vinegar 2 pounds Russet potatoes 4 tablespoons Bbcon, chopped 1 onion, chopped
Directions:1. In a large saucepot, cook potatoes until tender; cool, peel, and slice. 2. Meanwhile, sautй the bacon slowly, to render the fat. Remove bacon, cool, and chop; reserve fat and chopped bacon. 3. Dress potatoes with bacon fat and vinegar; add stock, onion, and seasonings. 4. Mix carefully and let stand for several hours before serving. Garnish with chopped bacon. |