Ingredients:
1 /1/2 lbs of small Yukon Gold potatoes
salted water
1 medium yellow onion, 1 / 4 inch dice
1 teaspoon black pepper
1 / 2 lb. bacon sliced
1 / 2 head of iceberg lettuce

Dressing:
1 / 4 Cup wine vinegar
1 / 4 Cup water
1 / 4 Cup white sugar

printer friendly

Boil the potatoes in salted water for 15 minutes or so till they are tender to the fork.
Drain and let cool. DON'T OVERCOOK, the potatoes will fall apart.

Saute the bacon in a skillet till lightly browned. Reserve the bacon on a plate and leave the fat in the pan.

Add the potatoes to the salad bowl

Assemble the ingredients of the salad dressing, and add to the pan with the onions. Bring to a simmer and pour over the potatoes and lightly toss.

Add the rest of the bacon chunks on top of the salad for garnish and serve.
This salad will stay good for several hours. In time the lettuce will wilt a bit. If you want to make ahead, it is better to assemble all the ingredients except the lettuce and bacon, and add them just before serving.