One of my favorite hot potato salads that I don’t seem to make often enough. It’s not to expensive, easy to make, and very flavorful. I keep it fairly basic as well and just let the natural flavors of all the ingredients do the talking.

I do employ a handy tool called an “Mandolin” for slicing the potatoes and onions for this dish. A mandolin is a long, board looking device with a blade in the center. You “Strum” what you are slicing across the “mandolin” like, well, strumming a mandolin. Most have adjustable blades (And if it doesn’t, you don’t want it) and are very handy for VERY thin slicing just about anything. I used a thicker cut on these but it can go thin enough for easy potato chips too. (I had mine on 3 out of 4 for thickness.) If you don’t have one, just thin slice your potatoes by hand (or buy some of the pre-sliced and par-cooked ones in the refrigerated section of your mega-mart… or even the canned sliced ones, they actually can work nicely for this application.)

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Prep: Dice 4 pieces of bacon.
Thinnly Slice about a pound and a half of russet potatoes. (These seem to work best for this type of application. Your good “baking” potatoes.) “Par-cook” the potatoes by placing in a microwave safe bowl with about a ¼ cup of water and microwave on high for about four minutes. This will also help to stop them from browning (Which is, oxidization.)
Thinnly slice half a yellow onion (You can use any type though.)

Other ingredients :
½ cup white sugar
½ cup Cider Vinegar (Or white wine vinegar)
½ tsp salt and Pepper (Or to taste)
¼ cup chopped pecans (Optional)
¼ cup of water

Cooking: Start by sautéing the bacon in a skillet on medium high for a couple minutes. Add in the sliced onion and continue to cook till the bacon is mostly browned and has given off a good bit of it’s grease. Add in the sugar and cook for about one minute or until the sugar starts to take on a light brown color. Add in the apple cider vinegar (CAREFUL, this will produce a LOT of steam and potentially some spattering, remove from the stovetop if you need to.) Add in the pecans if you wish to use them. Mix in the Cider vinegar and let cook about thirty seconds. Add in the par-cooked potatoes and ¼ cup of water. Cover with a tight fitting lid and reduce the heat to low. Let cook, stirring every five or six minutes, for about twelve to fifteen minutes or until the potatoes are as tender as you like. Once potatoes are finished plate and serve… or, let chill and serve cold, it’s good either way. The dish should be a little sweet and tangy.

If you like more tang, half the amount of sugar in the dish.

Great as a side, or plain enjoyed by itself.