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Hot Potato Salad

Cut into dices sufficient bacon to measure 2/3 of a cupful and fry slowly until lightly colored.

Skim out the bacon and in the fat fry 2 tablespoonfuls of chopped onion; as it begins to color add 3 tablespoonfuls of vinegar, a dash of salt and cayenne and 2 tablespoonfuls of beef broth or hot water. Have ready 3 pints of hot diced boiled potatoes, pour over them the hot dressing, add the bits of bacon, toss for a moment and turn into the salad bowl.