Warmed Potatoes with Bacon and Cider Vinegar
Classic German Fare: Sweet-Sour-Salty Tenderness
bacon – 4 slices, crisped and chopped
potatoes – unpeeled, 4 large, Yukon or Red Bliss, 1/2” cubes
onion – 1 cup, minced
sugar – 4 tsp
vinegar – apple cider, 3 TBS
mustard – Dijon, 1 tsp
salt – 1 tsp
pepper – fresh ground, 1/2 tsp
celery seed – 1/2 tsp
parsley – 2 TBS, minced, or sage
INSTRUCTIONS: I found cubing the potatoes made it easier to microwave and toss with marinade. Traditionally you can slice them about 3/8 inch thick.
1 My favorite way to crisp bacon: chop bacon into roughly 1/2 inch pieces and add to cold skillet with 2 TBS. water. Over medium-low heat cook and stir until bacon is crisped. Keep fat in the skillet and place bacon on paper toweling.
2 Meanwhile, place diced potatoes in a microwave safe bowl with a TBS. of water, sealed in plastic wrap and microwaved for 6 minutes. Test potato with a fork for doneness. Continue for 1 minute bursts if needed. [Or use traditional method of boiling, salted water.]
3 In a small bowl combine the sugar, vinegar, mustard, salt, pepper, and celery seed.
4 Sauté the onion in the bacon drippings until soft, and beginning to take on color, about 5-6 minutes.
5 Meanwhile, drain the potatoes and add to the softened onions in the skillet. Add the marinade and continue to sauté a few more minutes.
6 Toss in the bacon. Taste for seasoning. Garnish with parsley. Serve warm.