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
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La Crueset Dutch Ovens |
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.
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Saute the bacon in a skillet till lightly browned. Reserve the bacon on a plate and leave the fat in the pan.
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Add the onions to the pan and cook till tender Add some black pepper while the onions are cooking. |
Meanwhile cut the potatoes into small chunks. |
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.
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Add the iceberg lettuce and toss gently. |
Add half the bacon and toss gently. |
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.
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