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Yukon Gold Potato Salad with Bacon & Lemon Vinaigrette

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1 ¾ pounds of Yukon Gold Potatoes, scrubbed & cut in ½ inch pieces

2 Tbsp water

4 strips bacon, cut in ½ inch pieces

¼ cup minced red onion

2 Tbsp. cider vinegar or white wine vinegar

1 Tbsp. lemon juice

½ tsp. granulated sugar

¼ cup olive oil

3 Tbsp chives or green onion tops

Freshly ground black pepper

 

Place cubed potatoes in a single layer in a shallow microwave proof dish. Add water. Cover and heat on high for 4-5 minutes or until potatoes are tender. Stir ½ way through cooking. Don’t overcook or they will fall apart! Drain potatoes and let them cool for 10 minutes. Meanwhile, put bacon pieces in a cold medium sized skillet and cook over medium heat, turning occasionally until crisp. Transfer to a paper towel lined plate and set aside. Reserve 1-Tbsp. drippings. In a medium bowl combine red onion, vinegar, lemon juice, sugar and ½ tsp. salt. Next add olive oil, 2 Tbsp. chives, 1-Tbsp. reserved bacon drippings. Mix well. Add cooled potatoes and the chopped bacon. Mix well. Let salad sit for 20 minutes. Season to taste with salt & pepper. Sprinkle with remaining 1 Tbsp. chives. Serve warm or at room temperature.

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