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6 ea Slices of bacon 1 ts Granulated sugar
2 tb Cornstarch 1/8 ts Freshly ground black pepper
1/4 c Water 1/2 c Cider vinegar
1 c Chopped onion 6 c Red-skinned potatoes
3/4 c Diced celery 6 ea Large pimento-stuffed green
2 ts Salt
8 servings
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.
2 tb Cornstarch 1/8 ts Freshly ground black pepper
1/4 c Water 1/2 c Cider vinegar
1 c Chopped onion 6 c Red-skinned potatoes
3/4 c Diced celery 6 ea Large pimento-stuffed green
2 ts Salt
8 servings
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.
