Bacon Potato Salad|Print

Servings: 4

Potatoes

3 cups, peeled, diced

Bacon

4 slices, cooked, crumbled

1 onion, small, diced

White vinegar

¼ cup

Water

2 tbsp.

White sugar

3 tbsp.

Salt

1 tsp.

Ground black pepper

1/8 tsp.

Parsley

1 tbsp., chopped

Bacon Potato Salad

Prep:

30 m

Cook:

50 m

Ready in:

80 m

Fill a pot with water, add potatoes making sure water covers them completely, bring the water to a boil, and cook for 10 minutes or until the potatoes is easily pierced with a fork. Drain and set aside.
Heat a large deep skillet over a medium-high heat, add bacon, and fry until crisp turning when necessary. Remove the bacon from the pan and set aside to cool.
Place onion in the pan with the bacon grease and cook until browned.
Add the next four ingredients (from vinegar to pepper) and bring to a boil.
Add potatoes and parsley, heat well, and place the salad to a serving plate.