Ellena’s Notes

This is another wonderful side dish for ham sandwiches, hot dogs, or my favorite, Mike’s Sausage and Sauerkraut Feast. This was a family tradition served every October during Latah Creek’s Harvest Celebration until health code changes made it so that we can’t make it for you anymore. But, I wanted to make sure and give it out online so that you can make it at home! It is so delicious, make it a new tradition for your family!

Gluten Free Version: Make sure to use gluten-free flour.

Wine Pairing

My favorite pairings are our Tempranillo or Riesling, but a well-balanced red blend would be delicious as well.

Eat Simple, Eat Well, Ellena

Ingredients

6 medium potatoes (about 2 pounds)
6 slices bacon, diced
1 onion, chopped
2 tsp sugar
2 tsp salt
1 tsp all-purpose flour
1/8 tsp pepper
3 tbsp red wine vinegar
1/4 to 1/2 cup Latah Creek Riesling
1 cup minced parsley

Directions

In a pot, place potatoes and enough water to cover. Bring to a boil and then reduce heat. Cover and simmer 20-30 minutes until potatoes are fork-tender. Drain potatoes and cool slightly. Peel and dice potatoes. Meanwhile in skillet over medium heat, cook bacon until crisp and remove to paper towels to drain. Spoon off all but 2 tablespoons bacon fat from skillet. Add onions; cook approximately 5 minutes, or until onions are tender and lightly browned; stir often. Stir in sugar, salt, flour and pepper until mixture is well blended. Gradually stir in vinegar and wine. Cook, stirring the mixture constantly, until it is slightly thickened and boiling. Gently stir in potatoes and bacon; heat through. Transfer salad to warm bowl, toss with minced parsley and serve immediately. Serves 6-8.