Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes; Cooked, Peeled, Sliced Thin |
| ¼ cup | Onion; Chopped |
| ¼ cup | Celery; Including Tops And Leaves, Chopped |
| 6 tablespoons | Fat Drippings From Pork Roast;, Or Baked Ham |
| 2 tablespoons | Vinegar |
| ½ teaspoon | Sugar |
| \N \N | Salt And Pepper; To Taste |
In a large bowl, combine potatoes, onions and celery. Combine fat drippings, vinegar, sugar, and add to potato mixture. Add salt and pepper to taste. Chill for at least 2 hours, stirring occasionally. Bring to room temperature before serving. If salad is too dry, add a little salad oil and more vinegar.
NOTES : This is an old German recipe. The pork fat drippings give the potato salad a very bold, distinctive flavor of its own.
Recipe by: The Unique Potato Salad Cookbook Posted to bbq-digest by PhantomBBQ@... on Sep 29, 1998, converted by MM_Buster v2.0l.