German hot potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Slices of bacon |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 1 | cup | Chopped onion |
| ¾ | cup | Diced celery |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Granulated sugar |
| ⅛ | teaspoon | Freshly ground black pepper |
| ½ | cup | Cider vinegar |
| 6 | cups | Red-skinned potatoes |
| 6 | eaches | Large pimento-stuffed green |
Directions
Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserving the bacon fat. Dissolve cornstarch in water. Saute onion and celery in the reserved bacon fat over medium heat for about 5 minutes, or until onions are translucent.
Add salt, sugar, pepper and dissolved cornstarch to the skillet. Next, add vinegar and bring to a boil over medium heat for 3 minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot, garnished with the sliced stuffed olives.