6 bacon slices
2 tablespoons cornstarch
1/4 cup water
1 cup chopped onion
3/4 cup diced celery
2 teaspoons salt
1 teaspoon granulated sugar
1/8 teaspoon freshly ground black pepper
1/2 cup cider vinegar
6 cups red-skinned potatoes
6 large pimento-stuffed green olives
Servings: 8
1. Potatoes should be firm, cooked, peeled, diced and still hot.
2. Fry bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserving the bacon fat.
3. Dissolve cornstarch in water.
4. 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.
5. Serve hot, garnished with the sliced stuffed olives.
2 tablespoons cornstarch
1/4 cup water
1 cup chopped onion
3/4 cup diced celery
2 teaspoons salt
1 teaspoon granulated sugar
1/8 teaspoon freshly ground black pepper
1/2 cup cider vinegar
6 cups red-skinned potatoes
6 large pimento-stuffed green olives
Servings: 8
1. Potatoes should be firm, cooked, peeled, diced and still hot.
2. Fry bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserving the bacon fat.
3. Dissolve cornstarch in water.
4. 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.
5. Serve hot, garnished with the sliced stuffed olives.