Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Cut bacon into small cubes then brown until crisp and set aside in the bacon drippings.
  2. Whisk together the oil, vinegar, mustard, salt and pepper then add onions.
  3. Mix all ingredients except beef stock and bacon with its drippings then mix very gently using your hands to avoid breaking up the potatoes as much as possible.
  4. Add beef stock as needed to keep it moist but not swimming.
  5. Gently mix in bacon and drippings and let set to marinate for at least an hour before serving.
  6. Serve at room temperature or warmer.

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