Berghoff Restaurant German Potato Salad - cooking recipe

Ingredients

Dressing
1 1/4 cups cider vinegar
1/2 cup minced sweet onion
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon white pepper
Salad
8 large white potatoes, peeled, boiled and cut in 1/4-inch slices (about 4 pounds)
1 cup cooked chopped applewood-smoked bacon (3 ounces)
1 cup chopped scallion

Preparation

Combine all the dressing ingredients in a small bowl and whisk thoroughly.
Cover and let stand for at least 2 hours.
Gently toss hot potatoes with bacon and scallions.
Stir in dressing and toss to coat evenly.
Cover and refrigerate at least 4-6 hours, or overnight.
To serve warm, heat in microwave.