German Hot Potato Salad

Recipe Ingredients

6		Bacon
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Water
1 cup	62g / 2.2oz	Onion - chopped
3/4 cup	82g / 2.9oz	Celery - diced
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Granulated sugar
1/8 teaspoon	0.6ml	Black pepper - freshly ground
1/2 cup	118ml	Cider vinegar
6 cups	1422ml	Red-skinned potatoes
6 cups	1422ml	Pimento-stuffed green (large)

Recipe Instructions

Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserving the bacon fat. Dissolve cornstarch in water.

Saute onion and celery in the reserved bacon fat over medium heat for about 5 minutes, or until onions are translucent.

Add salt, sugar, pepper and dissolved cornstarch to the skillet. Next, add vinegar and bring to a boil over medium heat for 3 minutes.

Add the hot potatoes and crumbled bacon, stirring gently.

Serve hot, garnished with the sliced stuffed olives.

Source:
Taste of Home, June/July, 1997

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