warm redskin potato
and bacon salad
Bring a large pot of lightly salted water to a boil. Cut potatoes into quarters and add to boiling water, boil 10 to 12 minutes or until tender. Add peas to cooking water after 8 minutes. Meanwhile, cook bacon in large saucepan until crispy, remove bacon to a paper towel lined plate, leaving dripping in pan. Crumble bacon and set aside. Add onion to drippings in saucepan and cook over medium heat until soft, 3 to 4 minutes; stir in sugar. Combine water, cornstarch, vinegar, salt and pepper; add to saucepan and cook over medium heat, stirring, until thickened. Remove saucepan from heat; add potatoes with peas, bacon, celery and chives. Serve warm.