1/2 pound thick sliced bacon, snipped into small strips
3-4 large baking potatoes, or 10-12 small brown potatoes
1 large onion, coarsely chopped
1/2 cup olive oil plus 2 tablespoons bacon drippings
(or use all bacon drippings, like in the olden days)
1/4 to 1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground white peppercorns
2-4 tablespoons cider or red wine vinegar, to your taste
2-3 tablespoons chopped Italian parsley
2-3 snipped green onions
Line a microwave bacon rack with a paper towel. Arrange the bacon over
the towel and then cover the bacon with another towel. Calculate cooking
time, using about 1 minute per strip of bacon. Peel the potatoes if desired,
and cut into chunks. Place in microwaveable pot. Cover. Microwave on high
until tender, calculating cooking time of 3 minutes per large potato. In glass
or ceramic serving bowl, put the chopped onion. Cover. Microwave on high
30 seconds. Add the potato pieces and crumbled bacon and toss well. In a
small bowl, whisk together the olive oil and bacon drippings, salt, pepper,
and vinegar. Taste and adjust the seasonings, adding a pinch of sugar if
needed. Depends on the vinegar. Pour over the potato mixture, and toss in
the parsley and green onions. Serve room temperature.
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