Pork-tater salad

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.

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