Fay's Hot Potato Salad

Serves 12

5-pounds Idaho potatoes
1 teaspoon salt
12 ounces bacon
2 cups chopped sweet onions
1/2 cup sweet pickle relish
1 cup sugar
1/4 cup apple cider vinegar
Fresh parsley, snipped
Boil potatoes until soft, peel and dice or slice if using smaller potatoes. You can leave the skins on the cooked potatoes if you prefer. Place prepared potatoes in a large serving bowl. Add salt. Set aside. Cut bacon into 1/2-inch strips. Cook in a large skillet until nice and crispy. Remove cooked bacon and dab with paper towels to remove excess grease. Save about 3/4 cup bacon drippings in the skillet. Saute onions in drippings but don't brown. Add sugar, relish, and vinegar to the onions. Stir and cook until the sugar dissolves. Mix with the potatoes. Add half of bacon pieces to potato salad. Garnish with remaining bacon pieces and fresh parsley. It can be reheated or served at room temp. 

This is a great outdoor picnic salad because it has no mayo. You can use new potatoes or your favorite yellow potato. Fantastic flavor! 

This recipe is shared June 30-July 4, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com