December 22, 2022 | Recipes
Looking for the perfect accompaniment to your next meal? Look no further than our best selling Freybe Canadian Back Bacon to save the day!
2 lbs (1 kg) medium sized yellow potatoes or red potatoes
1 tbsp (15 ml) vegetable oil
1 package (250g) Freybe Canadian Back Bacon, diced
1 medium onion, minced
¼ cup (60 ml) vegetable broth
¼ cup (60 ml) white wine vinegar
1 tbsp (15 ml) grainy mustard
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
1 tsp (5 ml) granulated sugar
2 tbsp (30 ml) finely chopped chives
2 tbsp (30 ml) finely chopped flat leaf parsley leaves
In a large pot add potatoes and cover by a couple of inches with cold water. Place pot over high heat and bring to a boil. Reduce heat to medium high and cook potatoes until just tender in the center, about 20 to 40 minutes, depending on the size of your potatoes. The tip of a sharp knife should meet with just a little resistance when potatoes are pierced. Drain potatoes into a colander before placing in a single layer on a rimmed baking tray. Let aside and let cool.
As potatoes are cooking, in a large frying pan warm oil over medium heat. Add diced Freybe Naturally Smoked Canadian Back Bacon and cook, stirring often until browned and starting to crisp, about 5 minutes. With a slotted spoon transfer back bacon to a plate and set aside. To still warm pan add onions and cook stirring often until translucent, about 5 minutes. Stir in broth and bring to a boil. Remove frying pan from heat and whisk in vinegar, grainy mustard, salt, pepper and sugar. Stir in reserved back bacon. Taste and adjust seasoning with additional sugar, salt, vinegar or mustard.
Once potatoes are cool enough to handle, slice into ¼ inch (1 cm) slices and place in a large bowl. Pour 2/3 of dressing over potatoes and gently toss. Let sit at room temperature for at least 30 minutes gently stirring once or twice.
When ready to serve drizzle with remaining dressing and sprinkle with chopped chives and parsley. Enjoy at room temperature.