Ingredients
5 pounds potatoes (about 12 medium), peeled8 bacon strips, cooked and crumbled1 small onion, chopped3 green onions, thinly sliced1-1/2 cups water1/2 cup white vinegar1/3 cup canola oil1-1/4 teaspoons salt1/2 teaspoon pepper
Preparation
Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly.
Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions.
In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.
