Active Time

　　30 minutes

　　Total Time

　　1 hour

　　Tossing the potatoes first with salt and vinegar and then with bacon fat while they're still warm allows the flavors to really penetrate. Chopped chives add a delicate oniony scent.

　　

Ingredients

Makes 6 servings

　　3 pound medium boiling potatoes, scrubbed

　　3 tablespoons white-wine vinegar

　　1/4 pound bacon (5 slices)

　　2 tablespoons olive oil

　　1/4 cup chopped fresh chives

　　

Step 1

Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.

　　

Step 2

When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.

　　

Step 3

Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.

　　

Step 4

Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.