Basil Potato Salad
|Potatoes||2 Pound, washed (6 To 7 Large Ones)|
|Lean bacon strip||4 , cut into thirds|
|Red onion||1 Medium, minced|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Minced basil||2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Mayonnaise||3⁄4 Cup (12 tbs)|
Slide potatoes into boiling, salted water and cook over medium heat until potatoes are just fork tender.
Run cold water over potatoes, peel, and cube.
Put potatoes in a deep bowl.
Cook bacon over medium-high heat, turning as needed.
Bacon should be crisp.
Remove bacon and crumble.
Toss bacon bits and onion with potatoes.
In a separate bowl, mix vinegar, basil, pepper, and mayonnaise.
Toss potatoes with dressing.
Cover and let stand for 1 hour before serving.
Toss potato salad again and serve