Bacon And Scallion Potato Salad
- 6 slices bacon
- 1/4 cup apple cider vinegar
- 4 lbs tiny new potatoes (about 1 1/2 inches around)
- 3 celery ribs, chopped
- 1 cup coarsely chopped scallion top
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 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.
- 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.
bacon, apple cider vinegar, potatoes, celery, scallion top, sour cream, mayonnaise
Taken from www.food.com/recipe/bacon-and-scallion-potato-salad-115982 (may not work)