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Wonderful variation on your classic potato salad recipe. This one does not use mayo, instead you get much of the flavor from crumbled bacon and the rendered fat. :-)
- Bake the potatoes at 400 degrees F. for about an hour, or until they are fork tender.
- Once the potatoes have cooled, scoop out the fluffy interior into a large bowl.
- In a frying pan, fry the chopped bacon until browned and golden in the olive oil. Reserve it on a paper-towel lined plate or pan.
- Take the frying pan off the heat and add the vinegar to about 3 Tbs. of the bacon drippings.
- Pour the dressing over the potatoes, add the bacon, parsley, salt and cayenne.
- Serve warm.