2 lbs. boiling potatoes (about 4)
6 slices bacon
Oil
1 scallion
3 tbsp. red wine vinegar
Salt & pepper

Put the potatoes in a large pot of salted water, bring to a boil and cook until tender. Drain. When cool enough to handle, peel and cut into chunks. Cook the bacon in a large frying pan until crisp, drain on paper towels and crumble. Measure the bacon fat, add oil to make 1/2 cup and return to pan. Slice the scallion and cook in the fat until softened, about 30 seconds. Add the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook 1 minute. Immediately pour the entire contents of the pan over the potatoes and toss to coat. Add the crumbled bacon. Add salt and pepper to taste.