Hot Potato Salad

Oxmoor House
12 servings


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12 medium potatoes
12 slices bacon
2 large onions, finely chopped
1 tablespoon salt
1/2 teaspoon pepper
1 cup vinegar


Scrub potatoes; cook in boiling water for 30 minutes or until tender. Drain, and cool slightly. Peel potatoes, and cut into 3/4-inch cubes; set aside.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Sauté onion in pan drippings until tender. Stir in salt, pepper, and vinegar; bring mixture to a boil. Remove mixture from heat; add reserved bacon, mixing well. Pour mixture over potatoes; mix well, and serve hot.

Created date

February 2010