BLT Potato Salad

Directions

Place potato cubes into cold water, about 1-inch above potatoes.

Add 1 tablespoon white wine vinegar and ½ tablespoon salt.

Bring to a boil over high heat, the reduce heat to low and let simmer until potatoes are fork tender, about 12 minutes or more.

Drain potatoes well, and add to a large mixing bowl.

Toss with another ½ tablespoon white wine vinegar.

While potatoes are cooking, mix together remaining ½ tablespoon white wine vinegar, mayonnaise, salt and black pepper to taste.

Add lettuce, cherry tomatoes, scallions and bacon into same mixing bowl with cooked potatoes.

Pour dressing over, and gently toss until well coated and evenly distributed.

Season with more salt, black pepper and white vinegar if needed.

Serve.