2 lb. 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 boil and cook until tender, 30-40 minutes. 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 the pan. Slice the scallion and cook on the fat until softened, about 30 seconds. Add the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to boil and cook 1 minute. Immediately pour the entire contents of the pan over the potatoes and toss to coat. Add the crumbled bacon. Taste for seasoning and add salt and pepper if needed.