Apple cider vinegar and sugar are added in accordance with your own taste.
If out of apple cider vinegar you may substitute with plain vinegar or by adding some of your whey, leftover from making Greek yogurt, cream or cottage cheeseas it has a tendency to become very sour and vinegary on standing or when bottled.
3 large potatoes, peeled or skins left on – It’s up to you
30 ml (2 Tbsp) oil
1 cup sliced onion
3 slices of bacon (I like streaky bacon)
1 tsp (5 ml) black pepper
1 Tbsp (15 ml) salt
1/4 cup (60 ml) apple cider vinegar (optional) added to taste and may be omitted
1/4 cup (60 ml) sugar (optional) added to taste and may be omitted
1 cup (250 ml) green or spring onions, chopped
Wash and scrub your potatoes if you are going to leave the skins on or peel the potatoes if you prefer – you may leave them whole.
Steam or boil your potatoes for about 25 minutes or until fork tender. Do NOT add any salt or your potatoes or will remain hard and not soften up.
Drain potatoes in colander or a large sieve.
Heat oil in saucepan and add in given order – add your sliced onions, bacon, black pepper and a little salt to taste.
Break up your bacon in saucepan with spatula and cook until bacon has browned.
Add the apple cider vinegar to taste – You don’t need to add all of it – so add it according to your own taste.
Add the sugar to taste – you also do not need to add all of it and it is entirely up to your taste.
Cook on medium heat until sugar dissolves.
Chop up your spring onions and slice or dice your cooked potatoes into small pieces.
Add your spring onions and potatoes to your saucepan together with 1 teaspoon salt and a 1/4 teaspoon of black pepper to taste.
Gently toss all together until combined. Top with more bacon and green onions if desired.