Potatoes are such a versatile food. Think of all the ways they can be prepared: boiled, fried, baked, and in salads. In fact, it is the latter – cold (as potato salad) – that potatoes are usually served in the summer. Ready to mix things up a bit? Try this warm potato salad. The bacon infuses the dish with flavor and the vinegar adds the right amount of tang. And since mayonnaise isn’t part of this recipe, there’s less worry about spoilage. I enjoy this warm potato salad so much that I serve it year round. (It goes especially well with ham.)
Ingredients
4 medium-sized boiling potatoes, peeled
6 slices of bacon
Approximately ½ cup of cooking oil
1 smallish onion, chopped fin
3 Tablespoons red-wine vinegar
Salt and pepper to taste
- Boil the potatoes until soft. Drain, cut into large chunks, and place in deep bowl
- While the potatoes are boiling, fry the bacon until crisp. Place on brown paper bag (or paper towel)
- Add oil to bacon fat (for a healthier version, remove bacon fat from the frying pan and replace with all oil) so that there is enough to cover the bottom of the pan – enough to sauté the onion in
Cook onion until soft - Add vinegar and bring to boil, about 1 minute