Hot potato salad
(Contributed)
Put into a frying-pan one-fourth of a pound of bacon, cut into dice; when light brown take out and sauté in the fat a small onion cut fine. Add one-half as much vinegar as fat, a few grains of salt and cayenne and one-half as much hot stock as vinegar. Have ready the potatoes boiled in skins. Remove the skins and slice hot into the frying-pan enough to take up the liquid. Add the diced bacon, toss together and serve.