From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 6 bacon strips
  • 2 pounds small new potatoes
  • 1/4 cup chopped onion
  • 3 tablespoons chopped parsley
  • 1 tablespoon wine or herb vinegar
  • 3 tablespoons vegetable oil
  • 1/2 cup sour cream
  • Salt, to taste
  • Freshly ground pepper, to taste

Fry bacon, drain, and crumble; set aside.  In a saucepan, place potatoes in salted cold water to cover.  Bring to a boil and cook 20 to 25 minutes or until tender; drain and cool.  Peel potatoes, cut into 1/4-inch slices, and place in a mixing bowl.  Add onion, parsley, and half of bacon, tossing gently.  Combine vinegar, oil, sour cream, salt, and pepper.  Add to potatoes and toss.  Cover and chill at least four hours.  Garnish with remaining bacon and serve.

SERVES: 6 - 8

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