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Austrian Warm Potato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Directions below are given using a microwave oven, but of course the potatoes and bacon can be cooked conventionally. If you already have potatoes cooked, just use those!
1/2 pound thick sliced bacon, snipped into small strips
Line a glass baking dish with a paper towel. Arrange the bacon over the towel and then cover the bacon with another towel. Cook in microwave, using about 1 minute per strip of bacon. Cook until crisp, and try to save about 1-2 tablespoons of the bacon fat. Peel the potatoes (if desired), and cut into chunks. Place in batter bowl. Add the chopped onion. Cover. Cook until potatoes are tender, calculating cooking time of 3 minutes per large potato. In salad bowl, combine the cooked potatoes, onions, and crumbled bacon. In a glass measuring cup, whisk together the olive oil and bacon drippings, salt, pepper, and vinegar. Taste and adjust the seasonings, adding a pinch of sugar if needed, perhaps more bacon drippings or olive oil. Pour over the potato mixture, and toss in the green onions. Serve warm or room temperature.
Recipe created 1997-05-12.