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6 slices bacon - crumbled
6 potatoes - cooked & diced
1/4 cups onion - thinly sliced or chopped
1/4 cups celery - chopped fine
1/4 cups green pepper - chopped (optional)
6 tbs bacon drippings
4 tbs herb vinegar
3 tbs water
3 tbs sugar - granulated or brown
1/4 tsp salt
1/8 tsp pepper
1 tbs parsley - (If using fresh, increase to 3 tbsp.)
2 hard-cooked eggs - sliced for garnish (optional)
fresh parsley sprigs (optional)
Fry bacon until crisp; crumble. Reserve 6 tbsp. bacon drippings, place in large saucepan. SautÈ onion & pepper in small amount butter, until onion is transparent. Add to saucepan onion, pepper, celery, vinegar, water, salt, sugar, & pepper. Boil until thickened, stirring constantly. Pour over potatoes. Toss with crumbled bacon & parsley. Serve hot - yield six servings. Garnish with hard cooked eggs & sprigs of fresh parsley.
A cider or white wine vinegar is recommended for this recipe. Also good cold
6 potatoes - cooked & diced
1/4 cups onion - thinly sliced or chopped
1/4 cups celery - chopped fine
1/4 cups green pepper - chopped (optional)
6 tbs bacon drippings
4 tbs herb vinegar
3 tbs water
3 tbs sugar - granulated or brown
1/4 tsp salt
1/8 tsp pepper
1 tbs parsley - (If using fresh, increase to 3 tbsp.)
2 hard-cooked eggs - sliced for garnish (optional)
fresh parsley sprigs (optional)
Fry bacon until crisp; crumble. Reserve 6 tbsp. bacon drippings, place in large saucepan. SautÈ onion & pepper in small amount butter, until onion is transparent. Add to saucepan onion, pepper, celery, vinegar, water, salt, sugar, & pepper. Boil until thickened, stirring constantly. Pour over potatoes. Toss with crumbled bacon & parsley. Serve hot - yield six servings. Garnish with hard cooked eggs & sprigs of fresh parsley.
A cider or white wine vinegar is recommended for this recipe. Also good cold
