side dishes

Ingredients

	2 1/2 pound(s) uncooked new potatoes, red, medium-size
	2 1/2 oz bacon, uncooked, diced
	1/2 medium Spanish onion, or Vidalia onion, chopped
	1/4 cup(s) white wine vinegar
	2 tsp sugar
	3/4 tsp table salt
	1/2 tsp black pepper, coarsely ground

Instructions

• In a saucepan, bring to a boil potatoes and enough water to cover. Reduce heat and simmer until tender, 15 to 20 minutes; drain. Let stand until cool enough to handle, about 10 minutes.
  
  
• Meanwhile, to make dressing, cook bacon in a medium skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels and set aside. Pour off and discard all but 2 tablespoons of drippings from pan.
  
  
• Add onion to drippings in pan and cook, stirring frequently, until softened, about 5 minutes. Add vinegar, sugar, salt, and pepper; bring to simmer. Set aside and keep warm.
  
  
• Cut potatoes into 1/2-inch-thick slices. Transfer to a large bowl; drizzle with dressing and toss gently to coat. Sprinkle with bacon and serve warm. Yields about 1 cup per serving.

Chef Tips

• We renovated German Potato Salad by:
  • drastically reducing the amount of bacon and dicing it up to spread it throughout
    
    
  • using flavorful white wine vinegar in the dressing
    
    
  • cutting back on the sugar