This is a great side dish for a picnic. However, it also works as a warm side-dish. I prefer a sharper, more acidic flavor, so do not add any sugar to temper the vinegar. However, you may add some sugar to taste when making the sauce. If you are serving warm then the initial cooking time for the potatoes can be reduced so they do not end up too soft at the end. In short, this is a simple, versatile side dish that pairs just as well with cold sandwiches and other picnic fare as well as a warm schnitzel.
Prep: 10 minutes
Cook: 15 minutes
Wait: 20 minutes
Total: 45 minutes (warm) or 90 minutes (cold)
- 1/4lb (about 4 thin slices) bacon
- 1 1/2lb (about 6 small) yukon gold potatoes, cut into 1/2in cubes
- 1/2 (about 1C) white onion, chopped
- 1 stalk celery, cut into 1/4in slices
- 1/2C water
- 1/4C white vinegar
- 1 1/2t corn starch
- 1/4t salt
- 1/4t pepper
- 1T fresh parsley, finely chopped (optional)
- Place bacon on a backing sheet with a rack. Place in an oven and set the temperature to 400°F / 200°C. Bake for 20 minutes, then remove and crumble the bacon into small pieces.
- Place potatoes in a pot and fill with water until there are about 2in of water covering the potatoes. Bring the water to a boil then immediately reduce the heat to maintain a simmer. Cook uncovered until almost the desired tenderness, about 15 minutes.
- Add the onion and celery to the pot, and continue to simmer for about 5 minutes.
- Drain the water and refill with cold water. Repeat this a couple times until the potatoes and other items are cool. Remove the items from the pot and set aside.
- Add the water, vinegar, corn starch, salt, and pepper to the pot and whisk well on high heat until it starts to boil.
- Reduce heat and let simmer until it thickens (about 2 minutes).
- Add the potatoes, celery, onion, bacon, and optional parsley. Toss lightly to combine making sure not to damage the potatoes too much.
- If serving warm then reduce the heat to low and let everything warm up (about 5 minutes). However, is serving cold then remove the pot from the stove, let cool, then cover and put in the refrigerator for at least 30 minutes.