Ingredients
12 medium potatoes
12 slices bacon
2 large onions, finely chopped
1 tablespoon salt
1/2 teaspoon pepper
1 cup vinegar
Method
Sources
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dataset
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Gathered
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Large olive wood salad bowl — toss and serve at the table
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Large olive wood salad bowl — toss and serve at the table
Dual-sided hot pot — spicy/mild broth, shabu shabu, communal dining
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Scrub potatoes; cook in boiling water for 30 minutes or until tender. Drain, and cool slightly. Peel potatoes, and cut into 3/4-inch cubes; set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute onion in pan drippings until tender. Stir in salt, pepper, and vinegar; bring mixture to a boil. Remove mixture from heat; add reserved bacon, mixing well. Pour mixture over potatoes; mix well, and serve hot.