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Warm Potato Salad With Bacon Dressing

8 servings

• 8 strips smoked bacon, cut into 1-inch pieces
• 1 yellow onion, coarsely chopped
• 1/4 cup apple cider vinegar
• 1 tablespoon water
• 1 tablespoon brown sugar
• 1 tablespoon Dijon-style mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 8 medium red or yellow potatoes, washed and cut in bite-sized pieces
• 2 cups green beans,cut in 2-inch pieces
• 1 cup diced red bell pepper

Over low to moderate heat, cook bacon until crisp. Be careful not to burn the bacon. Set the bacon on paper towels to drain. Pour 1/4 cup of the bacon fat into a saucepan. Add the onion and saute at medium heat for 1 minute. Discard the remaining fat. Add the vinegar, water, brown sugar, mustard, salt, paprika and black pepper to the saucepan and cook 1 minute. Set aside until the potatoes are done.

Place potatoes in a steamer basket. Pour enough water into the pot to make a depth of 1/2 inch. Steam, covered, for 6 minutes. Add the green beans and continue steaming for another 5 minutes, or until the vegetables are just tender. Check the steamer once or twice while cooking to verify there is still plenty of water. Transfer the potatoes and beans to a large bowl. Immediately toss with the dressing. Add the cooked bacon and toss again. Garnish with the diced red pepper.

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