Warm Potato Salad With Bacon

1. 1

   Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.

2. 2

   When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.

3. 3

   Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.

4. 4

   Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.