Bacon Potato Salad

1. 1

   Boil potatoes in their skins, peel and slice fairly thin; meanwhile, in a 10-inch skillet slowly cook the bacon (in 2 batches) until crisp; drain on brown paper, crumble and keep warm, reserve bacon fat.

2. 2

   Return 3 tablespoons of fat to skillet; add the onion and cook gently until wilted.

3. 3

   Add parsley, sugar, vinegar, pepper and nutmeg.

4. 4

   Stir well and heat; add hot potatoes; mix well. Mix in the bacon and salt.

5. 5

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.