| rdfs:comment | - Hot Bacon And Potato Salad
* 1 Medium red onion, Sliced
* 1/4 Cup cider vinegar
* 1/4 T. salt Dash cayenne pepper
* 1 Lb. Small new potatoes, Quartered
* 4 Poblano chile peppers, Roasted
* 8 Strips Smoked Bacon
* 6 green onions, Sliced
* 2 cloves garlic, Minced
* 1 T. Each, Chopped Fresh oregano And thyme Makes 8 Servings Source: Marlboro Country Cookbook
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| abstract | - Hot Bacon And Potato Salad
* 1 Medium red onion, Sliced
* 1/4 Cup cider vinegar
* 1/4 T. salt Dash cayenne pepper
* 1 Lb. Small new potatoes, Quartered
* 4 Poblano chile peppers, Roasted
* 8 Strips Smoked Bacon
* 6 green onions, Sliced
* 2 cloves garlic, Minced
* 1 T. Each, Chopped Fresh oregano And thyme Separate The Onion Into Rings; Put in a Bowl And Pour vinegar Mixed With salt And cayenne pepper Over onions. Let Stand 1 Hour or Longer. Cook potatoes in Boiling water Until Tender, About 15 Minutes. Drain And Set Aside. Cut Roasted, Peeled chile peppers Into Strips. Set Aside. Cook Bacon in a Large Skillet Until Crisp. Drain And Crumble; Set Aside. Pour Off All But 1 or 2 T. Fat. Cook green onions And garlic in bacon fat. Add Herbs And potatoes. Cook And Stir Until potatoes Are Warmed. Add Roasted peppers, Onion in vinegar And Crumbled Bacon; Mix. Makes 8 Servings Source: Marlboro Country Cookbook
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