Prep 20 mins
Cook 20 mins
Simple and good!
- 6 slices bacon
- 1⁄4 cup apple cider vinegar
- 4 lbs tiny new potatoes (about 1 1/2 inches around)
- 3 celery ribs, chopped
- 1 cup coarsely chopped scallion top
- 1⁄4 cup sour cream
- 2 tablespoons mayonnaise
- Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Carefully pour fat from skillet into a measuring cup and reserve. Coarsely crumble the bacon.
- Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, covered with cold water by 2 inches, and simmer, uncovered, until just tender - about 20 minutes. Drain potatoes in a colander and rinse slightly with cold water. When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat. Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.
Simple, cheap, good. I liked the fact that it doesn't have too much mayo. I used creme fraiche instead of sour cream--no problem. Thanks for a keeper.
Very nice. You can never go wrong with bacon and onion combos in my house.
Very good potato salad. The bacon was the star for me. I had to substitute some red onion for the scallion since I did not have as much as I thought. I halved the recipe but used 4 slices of bacon and a bit more sour cream.