Lunch: German Potato Salad

The classic vinegar and oil dressing in this potato salad adds a pleasant tang.

Ingredients

2 lb small red potatoes, quartered
8 slices bacon, cut into 1/2-inch pieces
1/4 cup cider vinegar
3 tablespoons vegetable oil
3 tablespoons sugar
1 1/4 teaspoons salt
1/4 teaspoon fresh ground pepper
1/2 cup sliced green onions

Instructions

In 4-quart saucepan or Dutch oven, place potatoes. Add water to cover potatoes. Salt water generously. Heat to boiling; reduce heat. Cook potatoes about 15 minutes or until tender when pierced with a fork; drain.
Meanwhile, in 10-inch skillet, cook bacon until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside.
Add vinegar, oil, sugar, 1/4 teaspoon of the salt and the pepper to bacon drippings. Cook over low heat 1 to 2 minutes, stirring constantly, until sugar is dissolved.
In large bowl, mix potatoes, bacon, green onions and remaining 1 teaspoon salt. Pour oil mixture over potatoes; toss to coat. Serve warm. Refrigerate leftovers.

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