Yield: 1 servings
|Newspapers from the 40's to|
|2 pounds||(6) medium potatoes|
|2 eaches||Stalks celery|
|1 small||Head romaine|
|6 slices||Red radishes|
|¼ cup||Bacon drippings|
|⅓ cup||Vinegar 70's|
|1 tablespoon||Granulated sugar|
|1 each||Pared cucumber, or 2 cups cooked green beans or peas|
|2 eaches||Peeled small onions|
|1 each||Mother often has teen-age Susan make her Skillet Potato Salad, shown at|
KEYWORDS: ROMAINE, SALADS, S
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
left, for supper guests. This salad is especially attractive when arranged, skillet and all, on large wooden board, with slices of cold roast or ready-to-serve meats such as Bologna, Braunschweiger, or liverwurst around it With her salad Susan serves coffee and basket of crisp hot breads 2. First, Susan scrubs 2 lb. potatoes under running water; then, she cooks them in 1" boiling salted water ( 1/> teasp.
salt per cup water) until just tender- 30 to 35 min. Meanwhile, she washes and dries 2 stalks celery, 1 head romaine, 6 radishes. 3.
Next, Susan places 6 overlapping slices of bacon. just as they come from package, in cold 10" skillet. and fries them over low heat until crisp, separating slices and pouring off bacon drippings into measuring cup as bacon cooks. Then she removes skillet from heat, lifts out bacon, and drains it on double thickness of paper toweling.
4. She returns ¼ cup bacon drippings to skillet; adds tablesp.
flour and 1 cup water, stirring until smooth; then adds ⅓ cup vinegar, 1¾ teasp. salt, ⅛ teasp. pepper, 1 tablesp. sugar. She cooks sauce over low heat, stirring until thickened; then removes it from heat. She slices 1 cucumber, 2 celery stalks (1 cup), slantwise; then 2 onions, paper-thin. 5. Susan next breaks romaine into bite-size pieces and crumbles bacon. By now, it's time to test potatoes with two-pronged fork. When potatoes are just tender, she drains off water and peels them with small paring knife, holding each potato in clean potholder. (If potato is held on fork, it may split.) Susan then slices peeled potatoes into medium bowl. 6. To arrange her salad, Susan puts skillet back over low heat; adds layer potato, then 1 each celery, romaine, cucumber or beans or peas, and onion, repeating until all are used. With spatula, she tosses salad, taking care not to break potato slices. To complete this luscious salad, she sprinkles sliced radishes and crisp bacon bits over top.
Submitted By SALLIE KREBS On 03-04-95