A delicious side dish!
Personally, I am not a fan of traditional potato salad…but I LOVE this stuff!
Ingredients:
3 cups diced Yukon gold potatoes
4 slices bacon
1 small sweet onion, diced
1 t salt
1/4 cup white vinegar
2 T water
3 T sugar
1/2 t ground black pepper
1. Chuck the taters into a pot and fill with water until the level is above the taters.
2. Bring to a boil and cook until the taters can be easily pierced with a fork (about 10 minutes).
3. Drain the taters and set aside to cool.
4. Fry the bacon in a large skillet on medium high heat. When the bacon is crisp, remove from pan and set aside.
5. Lower the heat to medium and add the onions to the bacon grease and cook until browned.
6. Add the salt, pepper, water and vinegar to the pan and bring to a boil.
7. Add the potatoes and half of the bacon, crumbled.
8. Once heated through, place the potato salad on a serving dish, top with the remaining bacon (crumbled) and diced green onion tops. ENJOY!
Equipment used:
Lodge 13.25” Cast Iron Skillet: https://amzn.to/3VWhvEh
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