Prep 5 mins
Cook 50 mins
- 4 lbs yukon gold potatoes
- 1 tablespoon coarse salt
- 1⁄2 cup apple cider vinegar
- 1 tablespoon white sugar
- 2 teaspoons coarse salt
- 1 lb bacon, cut into 1/2 inch pieces
- 1 cup diced onion
- 2 cups beef broth
- 1⁄2 cup chopped fresh parsley
- Peel potatoes and place in a large pot with enough water to cover by several inches.
- Bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil.
- Cook until potatoes are just tender when pierced with a knife.
- Do not overcook.
- While the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes.
- Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy.
- Remove with a slotted spoon; drain on paper towels.
- Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
- Saute onions until translucent but not browned.
- Pour in the beef broth and bring to a boil over high heat.
- Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
- Pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley.
- Gently stir to combine and serve immediately.
This recipe is rubbish! It doesn't tell you what to do with the potatoes after they've boiled. It doesn't tell you what to do with the vinegar after you dissolve the sugar. It doesn't tell you what to mix with what. It's got bits missing! I had to kind of make it up as I went along, and I'm not good at that. Having said that, it tasted OK. My husband thought it was great, and he LOVES English food.