Yield: 6 Servings
|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|
|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.