Sunken garden potato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes |
| ½ | cup | Onions, Chopped |
| 8 | slices | Bacon, Fried |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Cider Vinegar |
| ¼ | teaspoon | Dry Mustard |
| 2 | tablespoons | Cold Water |
| ½ | cup | Celery, Sliced |
| 4 | Hard-Cooked Eggs, Chopped Coarse | |
| 2 | teaspoons | Salt |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
Directions
Slice potatoes and cook in boiling water until tender. Combine potatoes, celery, onion, eggs, crumbled bacon, salt and pepper in large bowl. Drain pineapple and reserve juice.
Measure ⅓ cup juice into medium saucepan. Stir in pineapple chunks, vinegar, sugar and dry mustard. Heat to boiling. Combine cornstarch and water, stir into pineapple mixture. Boil, stirring constantly until thickened. Pour over potato mixture, mix gently.
Serve hot or cold.
NOTES : Published in January/February '97 Tastes of Oklahoma column which is written by Flo Burtnett. Vol. LXXVIII, No ½, Farm News & Views, Oklahoma Farmers Union.
Recipe by: From the Stone Family Cookbook Posted to MC-Recipe Digest V1 #598 by Carole Jarvis <jarvis@...> on May 03, 1997