Ingredients
2
lb small red potatoes, quartered
8
slices bacon, cut into 1/2-inch pieces
1/4
cup cider vinegar
3
tablespoons vegetable oil
3
tablespoons sugar
1 1/4
teaspoons salt
1/4
teaspoon fresh ground pepper
1/2
cup sliced green onions
Preparation
In 4-quart saucepan or Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling; reduce heat. Cook potatoes about 15 minutes or until tender when pierced with a fork; drain.
Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
Add vinegar, oil, sugar, 1/4 teaspoon of the salt and the pepper to bacon drippings. Cook over low heat 1 to 2 minutes, stirring constantly, until sugar is dissolved.
In large bowl, mix potatoes, bacon, green onions and remaining 1 teaspoon salt. Pour oil mixture over potatoes; toss to coat. Serve warm. Refrigerate leftovers.
