Chunky Potato Salad

• 1 1/2 lb. small to medium size potatoes
• 4 slices bacon
• 1/4 c. onion
• 1/4 c. chopped celery
• 2 Tbsp. chopped dill pickle
• 3 Tbsp. vinegar
• 1 tsp. dry vinegar
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sugar
• 16 oz. pork and beans in tomato sauce

1. Cook potatoes with skins in boiling water until tender, about 35 minutes.
2. Peel and slice while hot.
3. Meanwhile, cook bacon in a skillet until crisp; remove, crumble and set aside.
4. Pour off all but 2 tablespoons fat.
5. Add onion, celery and pickle and saute until tender.
6. Blend in vinegar, mustard, salt, pepper and sugar. Gently stir in beans and bacon; heat through.
7. Turn beans into serving bowl; add hot, sliced potatoes.
8. Toss and serve immediately.
9. Makes 6 servings.

potatoes, bacon, onion, celery, dill pickle, vinegar, vinegar, salt, pepper, sugar, pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294094 (may not work)