Bacon and Scallion Potato Salad

“Simple and good!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Carefully pour fat from skillet into a measuring cup and reserve. Coarsely crumble the bacon.
  2. Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, covered with cold water by 2 inches, and simmer, uncovered, until just tender - about 20 minutes. Drain potatoes in a colander and rinse slightly with cold water. When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat. Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.

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