Country Potato Salad
- Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to a boil and cook just until tender. Drain and allow to cool. Coarsely chop potatoes and place in a large bowl.
- Fry the bacon in a skillet until crisp, remove from skillet, drain and crumble. In the same skillet, sauté the onion until golden, remove from heat and drain onion on paper towels.
- In a small bowl, combine the onion, bacon, olive oil, mayonnaise, vinegar, mustard and remaining 1/2 teaspoon salt. Mix well, and pour over potatoes. Toss gently. Add pepper to taste, Chill for several hours or overnight before serving.
Recipe editor Patricia Mitchell