This simple recipe adds a new twist to an old favorite by using Pickle Creek Tarragon White Wine Vinegar as the vinega
| Prep Time | 30 minutes |
| Servings |
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Ingredients
- 3 c red potatoes, diced (and peeled, if that is your preference)
- 4 slices bacon
- 1 small onion diced
- 1/4 c Pickle Creek Tarragon White Wine Vinegar
- 3 Tbsp sugar
- 1 Tbsp chopped fresh tarragon
Ingredients
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Instructions
- Cook potatoes in boiling, salted water for about 10 minutes, until easily pierced with a fork. Drain and set aside.
- Fry the bacon in a large skillet over medium-high heat until browned and crisp. Use tongs or slotted spoon to remove the bacon from the skillet and set aside.
- Add the onion to the skillet and cook in the bacon grease until browned. Add the Tarragon White Wine vinegar, sugar, and 2 tbsp of water. Bring to a boil, and stir until sugar is dissolved, and everything in the skillet is well combined.
- Shut off the heat, then add in the potatoes. Stir until potatoes are evenly coated with vinegar mixture. Crumble the bacon over the top and add the chopped tarragon. Cook Season to taste with salt and black pepper. Enjoy!
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