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Name: Warm Potato Salad
Prep time: 21 h
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American-South
Ingredients: 4 pounds New potatoes sliced; 1 each Red onion sliced; 1 pound Bacon sliced; 3 ounces olive oil; 5 ounces Cider vinegar; 1/2 cup Brown sugar; 2 teaspoon Black pepper; 1 bunch Green onion sliced; 1/2 teaspoon Black pepper as required

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INGREDIENTS

4 pounds New potatoes ; sliced
1 each Red onion ; sliced
1 pound Bacon ; sliced
3 ounces olive oil
5 ounces Cider vinegar
1/2 cup Brown sugar
2 teaspoon Black pepper
1 bunch Green onion ; sliced
1/2 teaspoon Black pepper ; as required

Servings

INSTRUCTIONS

Pre-preparation:

Wash and scrub the potatoes very thoroughly to remove all dirt, trim off any nicks or brown spots.

Slice the potatoes into ? inch slices and place into a bowl of cold water. Once you are finished with slicing the potatoes, place the bowl in the sink and run cold water over the potatoes to remove excess starch and any remaining debris. You can store the potatoes in cold water for several hours or days before cooking.

Cook the bacon slices until they are crispy, and then drain the grease over of them by blotting with paper towels. Chop the bacon into ? inch thick pieces, which kept for hours or even days.

Place the olive oil and cider vinegar into a mixing bowl or food processor and incorporate well. Add ? of the brown sugar and mix it well, then add the remaining half of brown sugar and all of the black pepper and continue to mix until it the brown sugar is dissolved in the liquid mixture. You will need to re-mix it briefly before you use it on the potatoes.

Peel the red onion and remove the root end; cut in half. Using a mandolin, slice each half into very thin slices. If using a knife, slice each half into as thin slices as possible.

Wash the green onions very well to remove all dirt. Place on a cutting board and slice off the root ends as well as the tops off of the other ends. Slice the green onions into ? inch slices and reserve for final mixing and garnishing.

Service:

Drain the potatoes in a colander and rinse with cold water. Please the potatoes into a steamer and steam them until they are tender, usually 35 - 45 minutes.

Once the potatoes are done, place them into a large mixing bowl and then add the dressing and sliced red onions to the bowl. Using a rubber spatula, gently mix the potatoes, dressing, and red onions together. Let this mixture rest for 15 minutes at room temperature before continuing to the serving step.

Take 3/4s of the bacon and green onions and add it to the mixing bowl and gently mix these ingredients into the potato/dressing/onion mixture. Transfer this mixture to a serving bowl and top with the remaining bacon and green onions.

Grind some black pepper over the top of the bowl and serve immediately.

(I cook with little to no salt added to my recipes for health reasons, but feel free to add it as you desire. You can always add salt at the table, but you cannot take it away!)

For hunting camp, add of the pre-prepartion can be performed at home and taken to the camp and then prepared fresh at that time.

NOTES

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Warm Potato Salad

4 pounds New potatoes sliced
1 each Red onion sliced
1 pound Bacon sliced
3 ounces olive oil
5 ounces Cider vinegar
1/2 cup Brown sugar
2 teaspoon Black pepper
1 bunch Green onion sliced
1/2 teaspoon Black pepper as required

Pre-preparation:
Wash and scrub the potatoes very thoroughly to remove all dirt, trim off any nicks or brown spots.
Slice the potatoes into ? inch slices and place into a bowl of cold water.  Once you are finished with slicing the potatoes, place the bowl in the sink and run cold water over the potatoes to remove excess starch and any remaining debris.  You can store the potatoes in cold water for several hours or days before cooking.
Cook the bacon slices until they are crispy, and then drain the grease over of them by blotting with paper towels.  Chop the bacon into ? inch thick pieces, which kept for hours or even days.
Place the olive oil and cider vinegar into a mixing bowl or food processor and incorporate well.  Add ? of the brown sugar and mix it well, then add the remaining half of brown sugar and all of the black pepper and continue to mix until it the brown sugar is dissolved in the liquid mixture.  You will need to re-mix it briefly before you use it on the potatoes.
Peel the red onion and remove the root end; cut in half.  Using a mandolin, slice each half into very thin slices.  If using a knife, slice each half into as thin slices as possible.
Wash the green onions very well to remove all dirt.  Place on a cutting board and slice off the root ends as well as the tops off of the other ends.  Slice the green onions into ? inch slices and reserve for final mixing and garnishing.

Service:
Drain the potatoes in a colander and rinse with cold water.  Please the potatoes into a steamer and steam them until they are tender, usually 35 - 45 minutes.
Once the potatoes are done, place them into a large mixing bowl and then add the dressing and sliced red onions to the bowl.  Using a rubber spatula, gently mix the potatoes, dressing, and red onions together.  Let this mixture  rest for 15 minutes at room temperature before continuing to the serving step.
Take 3/4s of the bacon and green onions and add it to the mixing bowl and gently mix these ingredients into the potato/dressing/onion mixture.  Transfer this mixture to a serving bowl and top with the remaining bacon and green onions.   
Grind some black pepper over the top of the bowl and serve immediately.
(I cook with little to no salt added to my recipes for health reasons, but feel free to add it as you desire.  You can always add salt at the table, but you cannot take it away!)

For hunting camp, add of the pre-prepartion can be performed at home and taken to the camp and then prepared fresh at that time.

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Nutrition

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Serving Size: 1 Serving (383g)
Recipe Makes: 8

Calories: 643
Calories from Fat: 321 (50%)

Amt Per Serving		% DV

	Total Fat 35.6g	47 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 4g
Cholesterol 38.1mg		12 %
Sodium 493.2mg		17 %
Potassium 1182.2mg		31 %
Total Carbohydrate 70.6g		21 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 65g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 643

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