- 5 pounds russet potatoes
- 1 pound bacon
- 1/4 cup vegetable oil
- 1 small white onion, finely chopped
- 6 radishes, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup beef broth
- 2 tablespoons sugar
- 1/4 cup finely chopped fresh parsley
- Kosher salt and black pepper, to taste
Boil the potatoes. Test them by piercing with a fork and drain when they reach the desired consistency (about 20 minutes). Let cool until you can handle them without burning yourself, but don’t let them get cold. Peel and slice into 1/4- 1/2 inch thick slices. Place in a large bowl.
Cook bacon in a large pan over medium heat until crispy. Transfer to a paper towel lined plate and crumble, leaving the grease in the pan.
Add oil and onions to the pan and cool until softened, about 5 minutes. Add in the sliced radishes and saute for an additional 3-4 minutes. Mix in the vinegar, beef broth, and sugar and bring to a light boil. Then gently toss in the sliced potatoes, half of the bacon, and half of the parsley. Cook until warmed through, stirring occasionally. Season with kosher salt and black pepper, to taste
Top with remaining bacon and parsley and serve warm.
* If you put this in the refrigerator, just make sure to take it out at least a half hour before serving to bring it back up to room temperature.
- Category: Side
- Cuisine: German