- 1 to 1 ½ Lbs new potatoes
- ¼ pound bacon
- 1 Medium onion, coarsely chopped
- 1 stalk celery, chopped
- ½ tsp sugar
- 1 tsp salt
- 1/8 tsp pepper
- ½ Cup Beef Stock
- ½ Cup cider vinegar
- Fresh chopped parsley
- Hard Boiled eggs, optional garnish
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into ¼ inch slices. You should have about 4 cups. Set aside
Place bacon in a skillet and fry until almost crisp, add onion and celery, sauté until tender and transparent.
Drain off all but one tablespoon of bacon fat; add sugar, salt & pepper to skillet stir until slightly browned. Add vinegar and stock and cook until mixture is slightly thickened.
Pour hot dressing over potatoes; stir gently to blend. Add in the chopped fresh parsley. The potatoes should look glossy. Garnish with hard boiled egg slices, Serve Warm
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com