Prep time : --- 30 minutes Cook time : --- about 45 minutes --- Makes 6 servings
4 thick slices bacon , diced
1/2 cup finely chopped yellow onion
1 tablespoon flour
1/2 cup Browned Beef Stock or canned reduced-sodium beef broth
1/2 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 pounds small red or white-skinned new potatoes , boiled , peeled , and cut into 1/4 inch thick slices
1 cup sliced scallions
1/4 cup minced parsley
1 jalapeno , seeds removed and finely chopped
1) In a medium-size skillet over moderately low heat , cook bacon until crisp --- about 5 minutes . Transfer to paper towels to train .
2) Add onion to bacon dripping , jalapeno and saute until soft --- about 5 minutes . Blend in flour ; remove from the heat and gradually stir in stock , vinegar , sugar salt and pepper . Return to the heat and cook stirring until mixture boils . Cook 1 minute more , reduce heat to low and keep dressing warm .
3) Place potatoes in a heatproof serving bowl , add scallions , parsley and reserved bacon , pour dressing over all and toss gently to mix .
Patoto salad with a twist and so good.