Bacon Potato Salad

3 lbs. small new potatoes of uniform size (red potatoes) 10 slices bacon, coarsely chopped 1 cup chopped onion 5 to 7 T. olive oil 2 to 3 T. red wine vinegar 1 to 2 T. white vinegar 3/4 t. salt 1/4 t. pepper 1 cup thinly sliced scallions (about 8) 1/2 cup chopped fresh parsley

Put potatoes in large pan of salted cold water to cover. Bring to boil. Lower heat. Simmer covered just until potatoes are tender, 15 to 20 minutes. Don't over cook. Drain. Meanwhile, cook bacon in small skillet 5 to 7 minutes or until crisp. Drain on paper towels and pour off all but 4 T. bacon fat. In skillet, add onion. Cook 3 to 5 minutes or until translucent; in large bowl, mix oil, red wine vinegar, white vinegar, salt and pepper until well mixed. Quarter potatoes. Add to oil mixture. Add bacon, onion, scallions and parsley. Toss gently until well mixed. Serve at once at room temperature or chill and then let stand at room temperature 30 minute before serving. 278 calories per cup. Note: Amount of oil and vinegar will vary according to an absorbency of potatoes. Serves 8 Source: My Old Recipes

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