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Large Steel Pot
Colander Large
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Warm, tangy, perfect for a barbecue.
Ingredients
- 1kg/2.2lbs yellow potatoes
- 3 strips bacon
- 1 small yellow onion minced - about 3oz/85g
- 1/2 cup water
- 1/4 cup apple cider vinegar or white
- 1 tsp salt more to taste
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 1 tbsp prepared mustard optional
- 1/4 cup flat leaf parsley chopped
- 3 tbsp chives snipped
Instructions
- Scrub and wash potatoes. Put in a pot and cover with water. Add 1 tbsp salt. Cover and bring to a boil. Place cover halfway over pot to prevent boiling over, lower heat to medium and cook until tender, 20-25 minutes. Drain potatoes and peel while warm. Cut into slices.
- While potatoes are cooking, fry bacon until crisp. Drain on a paper towel lined plate, and crumble. Remove all but 2 tbsp fat from the pan. Add minced onion and sauté until golden brown. Add water, vinegar, sugar, 1 tsp salt and 1/4 tsp ground black pepper. Stir and bring to a boil. Pour over potatoes. Add mustard, bacon, parsley, chives and mix. Taste and adjust salt. Serve warm or at room temperature. Tastes better after sitting for an hour.
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