Warm Red Potato Salad

Red Potato Salad

2 lbs red potatoes, cut into bite-sized
chunks, peeled or not

4-6 slices bacon, cut up

1 medium red onion, diced

¼ cup white vinegar

3 tbsp water

2 tbsp Balsamic Vinegar. Our favorite is Lebherz’s (of downtown Frederick, MD) Cranberry with Pear White Balsamic Vinegar, which has a wonder light sweetness to it

1 garlic clove, minced

¼ tsp of fresh minced rosemary

Salt & pepper to taste

Place cut potatoes into boiling pot of water. Cook around 10 minutes or until easily pierced with a fork.

Sauté bacon in skillet over medium-high heat until starting to brown. Add onions and continue cooking until both are browned. Add vinegar, water, sugar, salt & pepper. Bring to a boil. Add rosemary & garlic. Stir well.

Drain potatoes and place in serving bowl. Pour bacon and vinegar sauce over potatoes. Stir gently but well. Serve warm.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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