1/2 lb. bacon, sliced, cut into 1/2 inch strips
2 lg. onions, coarsely chopped
1 clove garlic, minced
3 lbs. potatoes, peeled & cut in 1-inch cubes
1 c. chicken stock
1 tbsp. tarragon, fresh or 1/2 tsp. dried tarragon
Salt
Pepper, freshly ground
2 tbsp. white wine vinegar
1 tbsp. olive oil
Parsley, chopped

Put the bacon in a saucepan, cover it with cold water and bring to a boil. Drain bacon and dry on paper towels. Saute bacon in a heavy skillet for 3 to 5 minutes. Remove all but 2 tablespoons of the fat and add the onions and garlic. Cook until the onions are transparent. Add potatoes, stock, tarragon, and salt and pepper to taste. Cover and simmer 15 minutes or until the potatoes are tender but not mushy and the liquid is absorbed. Add vinegar and oil and toss lightly. Sprinkle with the parsley and serve hot. Yields 6 servings.