Warm Potato Salad by Biltmore

Warm Potato Salad by Biltmore

Ingredients:
vinegar, cider
sugars, brown
water, bottled, generic
salt, table
potatoes, raw, skin
bacon, meatless
celery, raw
fresh red onions,
oil, olive, salad or cooking

Directions:
Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
In the meantime, slice bacon into small pieces.
Brown in a skillet until crispy.
Remove from skillet.
Reserve the bacon drippings.
Add the olive oil to the bacon drippings.
Warm over medium heat and add onion and celery.
Sautee until slightly wilted.
Add the bacon back to the skillet.
When potatoes are tender, drain off the liquid.
Add the bacon mixture to the hot potatoes, toss and serve.
The recipe suggests this serves 10 side portions.
In my opinion, it serves less but then I loved it.
I say 6-10 depending on the serving size.