Grocery List:

• 5 – lbs Yukon Gold Potatoes
• 1 – lb bacon (not thick cut)
• 1 – medium yellow onion
• ¼ – cup distilled white vinegar
• ¾ – cup water
• 1-2 – TBSP sugar
• 1 – handful (~ ¼ cup) chopped parsley
• 1 – handful (~ ¼ cup) dill
• 1 – handful (~ ¼ cup) chives

Recipe:

1. Boil 5 lbs of peeled yellow potatoes until soft, about 25 minutes. (In the stockpot, in the meantime, start step 3). Drain and cut into ¼” thick slices.
2. Place potatoes in a wok or large stainless steel bowl and apply salt and pepper.
3. Cut and cook 1 lb of bacon, then set aside, be sure to keep the grease in the wok.
4. Dice 1 medium yellow onion and sauté it in the bacon grease.
5. In a separate bowl, combine ¾ cup of water, ¼ cup distilled white vinegar (not Heinz), and 1-2 tablespoons of white sugar. Adjust to taste.
6. Grab a generous pinch of each: parsley, dill, chives, and most of the bacon, and add it to the pot with the potatoes.
7. Slowly pour the water mixture over the potatoes and carefully turn with a wooden spoon.
8. Simmer until the water is absorbed and top with the remaining bacon. Serve Warm. (You may tip the wok to see the water mixture has absorbed).
9. Optionally, decorate with deviled eggs

Notes:

• This recipe is written as Omi made it.
• Be sure to add a healthy dose of Love while cooking
• I adjust the water mixture to: 1 cup of water, ½ cup distilled white vinegar and 3 TBSP white sugar, and prefer to turn everything with a silicone spatula.