May/June 2008
Serves 8 to 12
- 21/2 pounds Yukon gold potatoes
- 1 medium red onion, diced
- 4 hard-boiled eggs
- 1/2 pound slab bacon
- 4 tablespoons brown sugar
- 4 tablespoons red wine vinegar or cider vinegar
- Water
- 1 tablespoon canola
- Salt and pepper
Peel the potatoes, and cut them into large dice. Store in water until ready to use.
Chop the bacon, and render it in a large sauté pan with the canola. When the bacon begins to crisp, add the red onion. Sweat the onion, and when it is translucent, add the sugar and vinegar to the pan. Stir to combine. Add the diced potatoes. Pour in enough water to the pan to almost cover the potatoes. Bring to a boil, then lower the heat to simmer.
Simmer the potatoes until they are tender. If the potatoes cook before the water turns into a syrup, remove them from the pan, and continue reducing the liquid until it forms a syrup. Then return the potatoes to the pan, and coat with the syrup.
When the potatoes are cooked and coated with the syrup, slice the egg whites, and add them to the potato salad. Season with salt and pepper.
