Boil potatoes and after draining, peel and slice them while still warm. Cover with a dressing made by frying the bacon (cut into small dices) over slow fire, adding the other ingredients.

This potato salad is best when served hot, but it tastes very good cold, too.

It may be garnished with diced or sliced pickled beets or sliced pimientos, or strips of colorful peppers mini peppers can be sauteed with the bacon and tossed with the potatoes. The potato salad can be seasoned with hot pepper, basil, oregano and thyme for a Mediterranean variation.

Submitted by: Belle