Ingredients
- 1.5kg Red Jacket potatoes, cut into cubes
- 2/3 cup olive oil
- 2 large red onions, thinly sliced
- 4 rashers rindless bacon, chopped
- 1 teaspoon brown sugar
- 1 tablespoon rosemary leaves, chopped
- 1/3 cup red wine vinegar
- 1/4 cup finely chopped chives
Directions
- Step 1
Place potato in a large saucepan and cover with cold water. Bring to the boil, covered, over high heat. Reduce heat to medium and simmer, uncovered, for 6 minutes or until potato is just tender. Drain. Transfer to a large bowl.
- Step 2
Meanwhile, heat 1 tablespoon oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is soft. Stir in sugar and rosemary. Cook, stirring occasionally, for 5 to 8 minutes or until onion is caramelised.
- Step 3
Remove pan from heat. Stir in vinegar, remaining 1/4 cup oil and salt and pepper. Pour over potato. Sprinkle with chives. Toss gently until well combined. Serve.
Serving size: 8
Recipe courtesy of taste.com.au