Appetizers,
Salads and Breads:
Potato
Salad with Bacon and Onion
from
Atlanta
Cooknotes
INGREDIENTS:
6
bacon strips
2
pounds small new potatoes
1/4
cup chopped onion
3
tablespoons chopped parsley
1
tablespoon wine or herb vinegar
3
tablespoons vegetable oil
1/2
cup sour cream
salt,
to taste
freshly
ground pepper, to taste
TO
PREPARE:
Fry bacon, drain, and crumble;
set aside. In a saucepan, place potatoes in salted cold water to
cover. Bring to a boil and cook 20 to 25 minutes or until tender;
drain and cool. Peel potatoes, cut into 1/4-inch slices, and place
in a mixing bowl. Add onion, parsley, and half of bacon, tossing
gently. Combine vinegar, oil, sour cream, salt, and pepper.
Add to potatoes and toss. Cover and chill at least four hours.
Garnish with remaining bacon and serve.
SERVES
6 to 8
Copyright 1982 The Junior
League of Atlanta, Inc. All rights reserved.
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