1/2 cup bacon, chopped
6 medium potatoes
2 onions, diced
1 ½ cup chicken broth
1/3 cup vegetable oil
1/3 cup cider vinegar
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Sauté bacon until crisp. Drain fat; reserve. Dry bacon on a paper towel; chop. Set aside.
Peel potatoes. Slice thin (approx. 1/8 inch thick). Cut slices in half crosswise. Boil in salted water until done. Drain. Cool.
Combine reserved bacon fat, onions, chicken broth, vegetable oil and cider vinegar in a saucepan. Bring to a boil and simmer for 5 minutes.
Combine bacon and potatoes. Pour hot sauce over potatoes and bacon. Stir. Serve warm or refrigerate and serve cold.
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