by Lizthechef
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Photo by Lizthechef
A&M's Testing Notes:
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3 pounds
small red potatoes
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1/2 cup
homemade chicken stock
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Kosher salt and ground pepper
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2 tablespoons
olive oil
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5
slices bacon
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1
large red onion, chopped
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1 tablespoon
brown sugar
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6 tablespoons
apple cider vinegar, divided use
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3 tablespoons
fresh dill, chopped
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In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15-20 minutes.
Ask the hotline about this step!Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 T. of the vinegar. Cover the potatoes to keep them warm.
Ask the hotline about this step!While the potatoes are absorbing the stock and vinegar, heat the oil in a large skillet and fry the bacon until brown and crispy. Drain on paper towels.
Ask the hotline about this step!With the oil/bacon fat still on medium heat, saute the onion until softened, about 3 minutes. Add the brown sugar and stir for another minute.
Ask the hotline about this step!Add the onions to the potatoes, along with the remaining 3 T. of vinegar. Roughly chop the bacon and add to the salad.Correct seasoning - it will need more salt. Toss in the fresh dill and mix well.
Ask the hotline about this step!Allow the salad to "rest", covered, a few minutes for the flavors to come together. Serve while warm.
Ask the hotline about this step!Thanks, Jayne, I've entered this in a national contest - fingers crossed.
Made two versions today. Traditional using red wine vinegar, beef stock, flat leaf parsley - it was excellent. Made a second batch using chicken stock, flat leaf parsley, and Lucini Pinot Grigio vinegar....it was even better. Thanks for the recipe and the reminder, this was a family fave where I grew up also.
I'm impressed by your efforts and delighted you were pleased - makes my day - thank you!
Serves 6? I could probably eat the entire thing myself. Yum!
Thanks so much for your comment - BTW, no calories if you keep your fingers crossed when serving ;)
The camera is a Canon S90 - my husband swears by "Consumers Reports" and it was my birthday present - got it online through Costco at a decent price. Thanks!
Love this...also, great photo. (I admire all of you photographers. My pictures are awful.)
Thanks, but know that I was terrifed to even take a photo until several months ago, let alone submit it. The cooking was the easy part. You can do it - and your recipes are terrific.
Mmmmm..this looks delicious. Love the "warm" aspect of this!
I have had this very dish when driving through Lancaster. It's delicious - thanks for the recipe. (great photo!!)
I think you've mastered the new camera. That looks ridiculously gorgeous! And sounds sooo delicious.
Thanks, mrslarkin - I'm only halfway thru the manual ;) Still pretty much point and shoot...
The pics look great...what kind of camera? Recipe is, as always, a keeper.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
My husband and I love this potato salad and I have made it loads, often at short notice so have often missed out different ingredients. Its always delicious and has become one of our favorite potato salads.