Potato-Bacon Salad

  • 3 pounds Yukon Gold Potatoes or Red Bliss Potatoes
  • 8 slices bacon
  • 2 cups sliced onions
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 bunch scallions chopped green and white parts

Place potatoes in a large pot and cover with cold water. Turn on heat to high and bring to a simmer.

Turn down to medium low and simmer for 45 minutes to 1 hour. Strain and let cool to room temperature.

In the mean time, cut bacon into 1-2 inch pieces and place in a small pot and place over medium heat. Cook to start rendering and add the onions. Cook over medium heat for 7 minutes or until onions lightly caramelized.

Now add the vinegar to the pot and reduce by half. Add the sugar and salt and set aside.

Next, cut the potatoes into 1-2 inch pieces and place in a large bowl. Toss the bacon and onion mixture with the potatoes and mix well.

Mix in the scallions and taste. Adjust seasoning with salt and sugar.

This recipe makes 2 quarts.

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