Ingredients: 2 pounds Yukon gold potatoes 1/2 pound thick-cut bacon 3/4 cup finely chopped onion 1/3 cup white vinegar 1/4 cup sugar 1 tablespoon Dijon mustard 1 teaspoon salt 2 tablespoons minced chives, for garnish Directions: Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

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1 pkg.corn bread mix 1 can green chilies 1/8 tsp ground cumin 1/8 tsp dried oregano Pinch of rubbed sage 1 cup mayonnaise 1 8 oz. container sour cream 1 envelope ranch salad dressing mix 2 cans pinto beans - drained 2 cans whole kernel corn - drained 3 medium tomatoes, chopped 1 cup chopped green pepper 1 cup chopped green onion 10 strips of bacon cooked and crumbled 2 cups grated cheese Prepare cornbread according to directions.  Stir in chilies, cumin, oregano and sage.  Spread in a 8 X 8 inch pan.  Bake at 400 for 20-25 min.  or until done.  Cool.   In a small bowl, combine mayo, sour cream, dressing mix; set aside.   Crumble half of the corn bread into a 13 X 9 pan. Layer half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.   Repeat layers. Cover and refrigerate for 2 hours before serving.

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