Title: New Potatoes with Bacon (German)
Categories: Ethnic Vegetable
Yield: 4 Servings

2	lb	Potatoes
1/2	lb	Bacon, cut in pieces
1/2	pt	Or more sour cream
3	tb	Chopped chives
		Salt and pepper

New potatoes with bacon (Kartoffel mit speck)

Note: "When Irma Rombauer was a young art student in Germany, she wandered around attemptping (as she puts it) to paint the dikes, windmills, and thatched houses of the northern region. Lunch was usually ordered in advance at some convenient farmhouse, With her companions she would enter the "Bauerstube", or peasant general room, to find awaiting them great bowls of freshly boiled potatoes in their jackets, and diced bacon that had been cooked slowly so that it was swimming in fat. They peeled the potatoes, spooned the bacon over them, and topped the mound with some sour cream sprinkled with chopped chives. For dessert there was a Stollen, dark with raisins, currants, and citron, and coffee. We who always like a color and flavor contrast might accomppany this simple yet savory meal with chilled cherry tomatoes or a crisp green salad."

Boil the potatoes in their jackets, drain, and keep warm. Cook the bacon slowly until pink and cooked but not crisp. Pour off some of the drippings, keepipng just enough to flavor. Peel the potatoes and proceed as described above. Serves 4.

Source: "The Peasant Cookbook", by Marian Tracy, 1955

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