1 head curly endive
15 very sm. redskin potatoes, or large potatoes cut in 1-in. cubes
Salt and black pepper
1 sm. onion (or a scallion)
2 strips bacon
Wash endive and line a serving bowl with leaves; drain off all water. Boil potatoes in jackets until they can be pierced by fork; do not overcook. Skin and slice hot potatoes on endive. Sprinkle lightly with salt and pepper. Add cut-up onion or scallions.
In small frying pan, brown bacon which has been cut up into 1 inch squares. As soon as bacon browns, turn it over the salad and let it drain. Immediately return pan to stove. Pour in about 1/2 inch cider vinegar. Heat to boiling and pour immediately over salad and serve.