Online Since 1997

Looking for
great food gifts?

Find something
special in our
Food Gifts Store

• 8 medium baking potatoes (russets), peeled
• 1/2 cup apple cider vinegar
• 4 teaspoons sugar
• 2 teaspoons salt (divided)
• 10 slices bacon
• 1/4 cup bacon drippings
• 3/4 cup finely chopped onion
• Freshly ground black pepper, to taste

Peel the potatoes and cook in salted water (1 teaspoon salt) just until they can be easily pierced with a fork. Drain. When potatoes are cool enough to handle, cut into bite-size pieces.

Combine vinegar, sugar and remaining 1 teaspoon salt, and set aside.

In a large skillet, fry the bacon until crisp; remove and crumble. Drain bacon drippings from the skillet reserving 1/4 cup. Return 1/4 cup bacon drippings to skillet, and sauté the chopped onion just until softened. Add the vinegar mixture to the skillet and bring to a boil. Immediately add the chopped potatoes and crumbled bacon. Gently toss until heated through. Add black pepper to taste, and serve at once.

---

Note: This recipe makes about 8 generous servings. However, in the unlikely event you have any left over, it's great, served cold, the next day.

Serve with
Style & Pizzazz
Jazz up your tabletop
Enjoy Meals More!
Helpful tips