Warm Potato Salad With Bacon
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
39
Spice
58
Sweetness
64
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes
2
Drain potatoes
3
When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl
4
Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp
5
Drain bacon on paper towels, reserving fat in skillet
6
Add 1/4 cup of hot bacon fat to potatoes and toss
7
Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss
8
Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes
9
Drain potatoes
10
When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl
11
Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp
12
Drain bacon on paper towels, reserving fat in skillet
13
Add 1/4 cup of hot bacon fat to potatoes and toss
14
Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss