potatoes and oil

by Andy
(New Jersey)

I prefer to use Yukon Gold potatoes; they are a bit waxier and hold up better. I also don't use any oil. I use a whole pound of bacon and add some additional salt pork to render enough bacon fat for recipe. I use beef stock, as well, but add the stock to the vinegar (I use apple cider vinegar) and oil mixture.


Nice recipe with only minor differences from my Oma's recipe.

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