Hot Bacon and Potato Salad

Hot Bacon and Potato Salad

1 medium red onion, sliced 1/4 cup cider vinegar 1/4 t. salt Dash cayenne pepper 1 lb. small new potatoes, quartered 4 poblano chili peppers, roasted 8 strips smoked bacon 6 green onions, sliced 2 cloves garlic, minced 1 t. each, chopped fresh oregano and thyme

Separate the onion into rings; put in a bowl and pour vinegar mixed with salt and cayenne pepper over onions. Let stand 1 hour or longer. Cook potatoes in boiling water until tender, about 15 minutes. Drain and set aside. Cut roasted, peeled chili peppers into strips. Set aside. Cook bacon in a large skillet until crisp. Drain and crumble; set aside. Pour off all but 1 or 2 T. fat. Cook green onions and garlic in bacon fat. Add herbs and potatoes. Cook and stir until potatoes are warmed. Add roasted peppers, onion in vinegar and crumbled bacon; mix. Makes 8 servings Source: Marlboro Country Cookbook

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