Scallion and Bacon Potato Salad
6 slices bacon (or 3 for diet conscious)
1/4 cup apple cider vinegar
4 lbs tiny new potatoes, about 1 1/2 inches in diameter
3 celery ribs, chopped
1 cup chopped scallion tops
1/4 cup sour cream
2 tablespoons mayonnaise
Cook bacon in a skillet until crisp.
Transfer with tongs to paper towels to drain.
Pour fat from skillet into a measuring cup and reserve.
Coarsely crumble 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 tender, 20 minutes.
Drain potatoes in a colander.
Rinse slightly with cold water.
When potatoes are cool, quarter them.
Add them to bowl as cut, tossing to coat.
Add 1 tablespoon reserved bacon fat and remaining ingredients.
Toss and combine well.