3 lbs. long narrow Idaho potatoes
3/4 c. wine or cider vinegar
1 c. water
1/4 tsp. ground black pepper
1 tsp. sugar
1/2 tsp. salt
1 c. green onions, finely chopped
1/4 c. olive oil
1/2 c. bacon, cooked, drained, crumbled

Boil potatoes with skins. Bring mixture of vinegar, sugar, salt, pepper, water and olive oil to boil; simmer 10 minutes. Peel potatoes while still slightly hot and slice into heat-proof bowl. Pour vinegar mixture over potatoes. And add the onions. Carefully blend and let marinate for 1/2 hour covered at room temperature. Add crumbled bacon.

Serve with hot dogs, kielbasa, wiener-schnitzel or ham. Very good served at room temperature or may be chilled (unlike potato salad with mayonnaise, this dish can sit at room temperature, not hot, for 2 to 3 hours without spoiling).

Serves 6 to 8.