In medium, non-stick skilled over medium heat, place bacon and fry until crisp, about 6 to 8 minutes, turning.  Pour off all but about 2 tablespoons of bacon fat.  Add red and green pepper and scallions to pan; sauté until softened, about 3 to 4 minutes.  Stir in vinegar and Bock beer.  Bring to a simmer.

Place potato cubes in serving bowl.  Pour bacon and pepper mixture over potatoes; stir gently to coat.  Sprinkle salt and pepper over potatoes and mix well.

Serve warm or at room temperature.

Nutritional Information, Per Serving:
211 calories; 3.4 g fat; 1.2 g saturated fat; 39.1 g carbohydrate