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Potato Salad # 4, w/bacon+scallions

Source of Recipe

rdj
Potato Salad #4, w/bacon+scallions

6 slices bacon
1/4 cup apple cider vinegar
4 pounds small new potatoes, about
...1 1/2 inches in diameter, washed
3 chopped celery ribs
1 cup coarsely chopped scallion greens
1/4 cup sour cream
2 Tablespoons mayonnaise

Cook bacon in a large skillet until crisp. Ttransfer
with tongs to paper towels to drain. Carefully pour
fat from skillet into a measuring cup and reserve.
Coarsely crumble bacon.
Pour vinegar into a large bowl. Place potatoes in a
5 quart cooking pot. Cover with cold water by 2 inches.
Simmer, uncovered, until just tender, about 20 minutes. Drain potatoes in a colander and rinse slightly with
cold water.
When cool enough to handle, quarter potatoes and add
to bowl. Toss to coat.
Add 1 Tablespoon reserved bacon fat and the remaining
ingredients. Salt and pepper to taste.
Toss to combine well.
Makes 8 servings.