Yet another german hot potato salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Slices bacon | |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| 1 | cup | Chopped onion |
| ¾ | cup | Diced celery |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Granulated sugar |
| ⅛ | teaspoon | Freshly ground black pepper |
| ½ | cup | Cider vinegar |
| 6 | cups | Red-skinned potatoes, cooked |
Directions
Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next adfd the vinegar and bring to a boil over medium heat for three minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.