Sunday, February 3, 2008

Warm Potato Salad with Chives and Bacon

(A great cold-weather potato salad.)

4 strips Bacon
Publish Post
2 pounds red new potatoes
1/4 cup cider vinegar
1/3 cup olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
1/3 cup chopped fresh chives

Cook bacon until crispy.
Drain bacon, then crumble and set aside.
Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced.
Drain the potatoes and cut them in half (if potatoes are large, cut into wedges) and place in a shallow serving bowl.
While potatoes are warm, add bacon, sprinkle with vinegar and oil, toss well and season to taste with salt and pepper.
Toss again with chives and serve immediately.