- 4 to 6 medium russet potatoes peeled and sliced into ½” to ¾” bite size pieces
- ½ tsp salt added to water to cook potatoes.
- 1 C onion (medium chopped yellow or white)
- 3 large green onions sliced into thin rounds (use all of the onion green tops too)
- 1 tsp dried parsley as desired (optional)
- 3 to 5 strips of thick sliced bacon (cut into ½” pieces)
- ¼ teaspoon or to taste freshly ground black pepper
- ¼ C apple cider or red wine vinegar (rue)
- ¼ C water (rue)
- 2 to 3 tsp flour ( rue)
- 2 T butter (to be added to bacon drippings (rue).
- In medium size sauce pan over medium high heat, cook the potatoes in salted water until fork tender, about 13 to 15 minutes. Do not overcook. Drain potatoes in a colander and set aside to keep warm.
- In a sauté pan, over medium heat, cook the bacon until crispy. Do not drain. Add the white onions and season with black pepper. Sauté for 1 to 2 minutes, add green onion, then let sauté for an additional 1 minute or until onions are translucent (soft not brown).
- Remove from the heat. Set onion and bacon aside in a small bowl making sure that you reserve bacon fat in sauté pan.
- Add 1 to 2 tablespoons of butter to bacon drippings in sauté pan and let melt to clarify the butter; add 2 to 3 teaspoons of flour to sauté pan and stir mixture until the rue turns medium brown. Next add ¼ cup vinegar and slowly add the water stirring continually until the rue comes to a gravy-like consistency, then add the bacon and onions to the mixture.
- In a large mixing bowl, combine the cooked potatoes and vinegar, onion, bacon, mixture and carefully fold and blend all ingredients. If desired you can add additional vinegar to taste. Season with salt and pepper, garnish with parsley and serve warm