6 large potatoes
1 cup of chopped bacon
1 cup chopped onions
2 stalks of celery
2 cups of water
3 tablespoons of cornstarch
1/2 cup of vinegar
2 tablespoons of sugar
1 teaspoon of salt
1/2 teaspoon of pepper
Boil the potatoes, and then refrigerate them for about 15 minutes to cool.
Meanwhile dice the bacon and fry it in a large skillet. When it is crisp, lay
it out on a paper towel when done, saving the bacon fat in the skillet.
While the bacon is frying, dice the onion and celery and set aside. When
the bacon is done add the onion and celery to the bacon fat and cook
slowly until the onion is tender.
Add cornstarch mixed with water to bacon grease, stirring until mixture
thickens. Add remaining ingredients, and boil over medium heat for
Slip the skins off of the potatoes, slice them still hot into the skillet
mixture, and simmer 5 to 10 minutes.
(1 1/2 tablespoons)
|The Salad Chef presents ...
Hot Potato Salad
at The Fatted Café
White potatoes for vinegar dressing salads
(they draw in the liquid),
And red potatoes for creamy dressing salads
(they don't draw but hold their consistency)