BACON POTATO SALAD

BACON POTATO SALAD

2-1/4 lbs. red potatoes (about 8 medium)
1-2-lb. sliced bacon, diced
½ cup chopped onion
2 tsp. cider vinegar
1 tsp. celery seed
¾-tsp. salt
¼ tsp. pepper
1 cup mayonnaise

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels. Drain, reserving 2 tbsp. drippings.

Drain potatoes. When cool enough to handle, peel and cut into cubes. Place in a large bowl. Add the onion, vinegar, celery seed, salt, pepper, bacon, and reserved drippings, toss gently. Cool to room temperature. Fold in mayonnaise. Cover and refrigerate overnight.

Yield: 8 servings.