Warm Potato Salad

Print PDF

Chef Robert prepares a warm potato salad using chunky potato wedges mixed with colorful cabbage, green onion, and bacon for flavor in a tart vinegar and sugar dressing.

2 pounds bacon
1 ½ pounds new potatoes
1 ½ pounds purple potatoes
4 large white onions
2 tablespoons minced garlic
1 cup red wine vinegar
¼ cup granulated sugar
Cook bacon until crisp and reserve rendered grease. Chop up bacon and set aside.
Cut potatoes into bite-sized pieces, put in pot of water to cover and bring to boil. Cook for 5 minutes or until fork tender but firm enough to hold shape. Drain potatoes in colander, rinse under cold water to arrest cooking, and set aside.
Cut onion into slivers and sauté in two tablespoons of bacon grease until onion softens and begins to brown. Stir to prevent burning. Add chopped bacon and garlic and cook for 1 minute.
Add vinegar and sugar. Bring to a boil and add potatoes. Mix well to coat and serve warm.

Yield: 10-12 servings

Photo by Jacki Lee for jimmages