5 lbs. potatoes
1 1/2 bunches scallions
1 can chicken broth
5 tbsp. wine vinegar
5 tbsp. olive oil
4 tbsp. sugar
1 lb. bacon

Scrub potatoes; then boil in jackets until tender. Drain and cool until they can be handled to peel and slice. Mix chicken stock into potatoes to be absorbed. Mix scallions which have been chopped, vinegar, oil and sugar together and pour over potatoes. Add cooked, crumbled bacon and mix. Serve warm or at room temperature for best taste.