Name: Potato Salad with Bacon and Onion
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: Romaine lettuce leaves or other greens for garnish; 5 tablespoons peanut, vegetable, or corn oil; 4 tablespoons finely chopped onion; 6 slices of lean bacon; Salt to taste, if desired; 2 pounds small new red-skinned potatoes; 1 tablespoon wine or herb vinegar; 3 tablespoons finely chopped parsley; Freshly ground pepper to taste

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 pounds small new red-skinned potatoes
Salt to taste, if desired
6 slices of lean bacon

Method

Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to the boil and cook until tender, 15 to 20 minutes. Remove from the heat and drain.
As soon as the potatoes are cool enough to handle, peel them. Cut them into ¼-inch-thick slices and put t

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Ingredients

Method

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