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Serves: 6 to 8
2½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
¼ cup white vinegar
salt and pepper
8 slices bacon, cut into 1-inch pieces
¾ cup mayonnaise
7 scallions, sliced thin
2 Tb dill pickle relish
1 romaine letture heart (6 ounces), cut into 1-inch pieces
12 ounces cherry tomatoes, halved
¼ cup coarsely chopped fresh chives
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1st Keep
 Abbey_Ashby
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