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Reviewed: Mar. 18, 2008

Whoa.......way too much sugar and way too much vinegar. Bacon was a bit excessive for only 3# of spuds. I used a Russett potatoe and this probably needs a new or red potatoe to make it right. I think the concept is there, but needs a thickening agent such as maybe a bacon & flour roux to start the sauce. Won't do this one again, but it did whet my appetite for looking for the 'right' one!

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Reviewer:

laura51

	Cooking Level: Intermediate
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Reviewed: May 30, 2007

I tried as is for the kids but they didn't even care for it.I still like my german mother inlaws version. potatoes, onion, bacon and vinager.

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Reviewer:

DONNAMICHELLE1

	Cooking Level: Expert Living In: Chesapeake, Virginia, USA
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Reviewed: May 17, 2005

This is a recipe we make pretty regularly. I prefer to assemble it a little differently though. After the potatoes are cooked set them aside (but don't let them cool all the way, use them while they are still very warm). Then cook the bacon and set it aside. Add the onions to the bacon fat in the pan and cook until softened. Drain most of the bacon fat, leaving a couple of tablespoonsful. Add a few tablespoons of flour to the pan and cook a minute or two. Then add the vinegar and sugar and bring to a boil till it thickens and pour over warm potatoes and sprinkle the reserved bacon over. Adding the flour gives the sauce some thickness.

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17 users found this review helpful

Reviewer:

chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: May 17, 2005

I read the reviews on this and decided to try...I noticed that the ones who left the bad reviews cant read that well. It clearly states 3 pounds potatoes. Not 3 pound potatoes. I tried this and it turn out good. Better read the small print next time guys

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8 users found this review helpful

Reviewer:

love2cook


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Reviewed: Dec. 10, 2003

This recipe turned out very 'soupy'....leading me to wonder if the recipe shouldn't have called for 3 pounds of potatoes rather than 3 potatoes....

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22 users found this review helpful

Reviewer:

MATTMCELROY


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Reviewed: Sep. 17, 2003

I treat this like a mashed potato dish, boiling the potatoes until they're soft. I just mash them with a fork, though, so they're still a bit lumpy, which makes for a nice texture. I skip the sugar and the vinegar. I've made this dish with vinegar and without, and much prefer it without.

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7 users found this review helpful

Reviewer:

Buttercup


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Reviewed: Sep. 17, 2003

This recipe must be for 3 pounds of potatoes. There is no way you could use that much dressing or bacon on 3 potatoes.

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17 users found this review helpful

Reviewer:

Navy_Mommy

	Cooking Level: Expert Home Town: Ocean Springs, Mississippi, USA
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