- 2 Cups Diced Peeled Potatoes (approx. 2 large)
- 3 Slices Bacon
- 2 Green Onions including green portion, about 1/4 cup
- 1/4 cup white vinegar
- 1/4 cup chopped fresh parsley
Bring a large pot of water to a low boil. Add potatoes and cook until almost soft, about 15 min. (keep them slightly undercooked so that they stay firm for the salad) If the potatoes are organic you may want to leave the skin on. Drain the potatoes and return to pan and let sit for 15 min. or more to slightly cool.
Cook bacon in a pan and then cut into small pieces (reserve 2 tsp of bacon grease) Thinly slice the green onions. Add bacon, onions, vinegar and 2 tsp bacon grease to potatoes and serve. Refrigerate or eat warm. Sprinkle with fresh parsley before serving.
Makes around 3-4 servings