|1 cup||Chopped onion|
|¾ cup||Diced celery|
|1 teaspoon||Granulated sugar|
|⅛ teaspoon||Freshly ground black pepper|
|½ cup||Cider vinegar|
|6 cups||Red-skinned potatoes, cooked|
Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next adfd the vinegar and bring to a boil over medium heat for three minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.
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