Time 35m Yield 5 Number Of Ingredients 8 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain. Put potatoes into a large bowl; add onion and stir. Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper. Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture. Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.
Time 55m Yield 8-12 serving(s) Number Of Ingredients 11 Steps:
Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat. Fry onion and celery in reserved fat until onion is transparent. While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water). AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off. Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl. Remove egg shells, then coarsely chop or slice eggs and add to the potatoes. Thinly slice radishes over the eggs and potatoes; toss lightly; set aside. Return bacon to skillet with onion and celery pieces. Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling. Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat. Pour sauce (bacon, onion, etc.) over vegetables in bowl. Serve while warm or keep warm in a crockpot. Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
Time 2h5m Yield 8 servings Number Of Ingredients 10 Steps:
Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds. Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest. Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more. Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Time 30m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In a large bowl, toss bacon with potatoes and onion; set aside. In the drippings, combine flour and sugar. Combine water, vinegar, salt and pepper; stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm.
Time 3h10m Yield 1 large bowl, 8-12 serving(s) Number Of Ingredients 7 Steps:
Cook potatoes until tender but not mushy. Peel and dice into a large bowl. Add the onion, vinegar, sugar, salt and pepper. Mix together and set aside for one hour. Brown the bacon until crisp, pour off half the grease. Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY. When the bacon and half & half is all foamy pour over potato mixture and stir. Serve this at room temperature or just a slight bit warm. DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.
