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Prep 35min
Total35min
Ingredients8
Servings8
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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
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Steps
1
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.
2
Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
3
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.
4
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.
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Be sure to use new potatoes instead of baking potatoes. New potatoes contain more starch than baking potatoes and hold their shape better when cooked and tossed with other ingredients.
Serve this potato salad at any picnic with grilled bratwurst.
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