6 sm. potatoes (1 1/2 lbs.)
2 slices bacon, diced
3 tbsp. chopped onion
1/4 c. cider vinegar
1/4 c. chicken stock
1/2 tsp. salt
1/2 tsp. black pepper

Boil the potatoes in their skins until tender but still firm. Drain and peel immediately. Put into a bowl. Fry bacon while potatoes are cooking. Drain off fat and cook onions until transparent. Add remaining ingredients and bring to a boil. Pour over potatoes and crumbled bacon. Toss lightly. Serve hot. Serves 6. Each serving 80 calories.