|Serves||6 to 8|
This recipe, from Kurt and Ruth Muller of Pittsboro, North Carolina, is the fruit of their German heritage. The dish is a favorite at Fearrington Village University of Carolina at Chapel Hill Alumni Club. Use the smaller amount of apple-cider vinegar and beef stock if using the smaller number of potatoes, the larger number for the larger amount of ‘taters.
|6 to 8||boiling potatoes|
|¼||lb. bacon, diced|
|1||medium onion, minced|
|½ to ¾||cup apple-cider vinegar|
|½ to ¾||cup beef stock|
|~||Salt and white pepper to taste|
|~||Minced fresh Italian parsley for garnish|
This content is from the book Potato Salad by Debbie Moose.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
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