Waxy Potatoes have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.
- 8 medium waxy potatoes
- 12 thick slices of bacon
- 1 large yellow onion, peeled and thinly sliced
- 1/3 cup white wine vinegar
- table salt and freshly ground black pepper to taste
- 1 cup chopped fresh parsley leaves
- Put potatoes (with the skin) into a large pot, cover with cold water, and add a generous pinch of salt.
- Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender, about 15–20 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp, 10–15 minutes.
- Drain fried bacon on paper towels, setting skillet with rendered fat aside.
- Crumble bacon into large pieces.
- Drain potatoes, peel while still hot, and cut into cubes.
- Put potatoes into a large serving bowl and add bacon and onions.
- Return skillet with bacon fat to medium-high heat and heat until hot.
- Carefully add vinegar and salt and pepper to taste.
- Pour hot dressing over potato mixture and toss well.
- Adjust seasonings. Garnish with parsley. Serve warm.