1 cup beef stock
2 tablespoons herb vinegar
2 pounds Russet potatoes
4 tablespoons Bbcon, chopped
1 onion, chopped
1. In a large saucepot, cook potatoes until tender; cool, peel, and slice.
2. Meanwhile, sauté 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.