Chunky Potato Salad - cooking recipe

Ingredients

1 1/2 lb. small to medium size potatoes
4 slices bacon
1/4 c. onion
1/4 c. chopped celery
2 Tbsp. chopped dill pickle
3 Tbsp. vinegar
1 tsp. dry vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
16 oz. pork and beans in tomato sauce

Preparation

Cook potatoes with skins in boiling water until tender, about 35 minutes.
Peel and slice while hot.
Meanwhile, cook bacon in a skillet until crisp; remove, crumble and set aside.
Pour off all but 2 tablespoons fat.
Add onion, celery and pickle and saute until tender.
Blend in vinegar, mustard, salt, pepper and sugar. Gently stir in beans and bacon; heat through.
Turn beans into serving bowl; add hot, sliced potatoes.
Toss and serve immediately.
Makes 6 servings.