Ingredients:
6 slices bacon
1/4 cup apple cider vinegar
4 lbs tiny new potatoes ( about 1 1/2 inches around)
3 celery ribs, chopped
1 cup coarsely chopped scallion tops
1/4 cup sour cream
2 tablespoons mayonnaise
Directions:
Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Carefully pour fat from skillet into a measuring cup and reserve. Coarsely crumble the bacon.
Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, covered with cold water by 2 inches, and simmer, uncovered, until just tender – about 20 minutes. Drain potatoes in a colander and rinse slightly with cold water. When cool enough to handle, quarter potatoes, adding them to the bowl as you cut, tossing them to coat. Add 1 TBSP of reserved bacon fat and remaining ingredients, and salt and pepper to taste, tossing to combine well.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.