Sliced Potatoes With Bacon And Parsley

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 5
• 4 lbs yukon gold potatoes
• 1 tablespoon coarse salt
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 2 teaspoons coarse salt
• 1 lb bacon, cut into 1/2 inch pieces
• 1 cup diced onion
• 2 cups beef broth
• 1/2 cup chopped fresh parsley

Recipe

• 1 peel potatoes and place in a large pot with enough water to cover by several inches.
• 2 bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil.
• 3 cook until potatoes are just tender when pierced with a knife.
• 4 do not overcook.
• 5 while the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes.
• 6 saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy.
• 7 remove with a slotted spoon; drain on paper towels.
• 8 drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
• 9 saute onions until translucent but not browned.
• 10 pour in the beef broth and bring to a boil over high heat.
• 11 reduce heat to a simmer and cook until reduced by half; about 20 minutes.
• 12 pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley.
• 13 gently stir to combine and serve immediately.