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.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. 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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