Warm Potato Salad By Biltmore - cooking recipe

Ingredients

2 cups cider vinegar
2 cups light brown sugar, packed
8 cups water
1/3 cup salt
2 1/2 lbs red potatoes, unpeeled, cut into 1-inch cubes
8 ounces bacon, finely chopped
1 1/2 cups celery, sliced thin
1 cup red onion, sliced thin
2 tablespoons olive oil

Preparation

Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
When potatoes are tender, drain off the liquid.
Add the bacon mixture to the hot potatoes, toss and serve.
The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.