Ingredients

2 pounds cooked sliced russet potato

2 cups sliced onion

1/2 pound diced bacon

1/2 cup green onions

4 ounces red wine vinegar

2 ounces canola oil

8 ounces chicken broth

Salt to taste

Black pepper to taste

Preparation

Cook the russet potatoes whole until just tender, do not overcook. Slice into slices and place into a bowl, do not cool. Saute the bacon until it starts to become crisp. Drain away the oil, add the canola oil to the pan and saute with the onion. Add the red wine vinegar and chicken broth. Bring to a boil and pour over the sliced potatoes. Season with salt and pepper to taste.

Recipe is courtesy of Julio Camberos of Black Tie Gourmet in Lodi.