Prep Time: 10 minutes
Cook Time: 15 minutes
5 lb. potatoes, skin on or off, chopped or sliced
1-2 lb. bacon strips cooked and crumbled
1 small red, yellow or white onion, chopped or sliced (about 1 cup)
1 C. cider vinegar
2 C. water
1 1/2 C. sugar
1 tsp. salt
1/2 tsp. pepper
3 T. cornstarch
1/4 C. fresh parsley or 2 tsp. dried, chopped
What to do:
Peel and dice the potatoes into bite size pieces place in a pot and fill with enough water to cover the potatoes. Bring the pot to a boil and cook until fork tender about 10 minutes. (Make sure the potatoes are firm not falling apart). While the potatoes cook prepare your sauce.
In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2-3 tablespoons of bacon drippings in the skillet remove from the heat. Add the vinegar, 2 C. water, sugar, salt, pepper, bacon, and cornstarch; stir into skillet. Cook on medium to medium-high heat and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly once thick add to the potatoes then add in your sliced onions and mix well, garnish with parsley. Taste the salad and adjust the seasonings and vinegar, if necessary. It’s best served at room temperature or warm!!! Enjoy!