MOM'S GERMAN POTATO SALAD
2 lbs. Potatoes (baby reds are best) washed, cooked, peeled and chilled
1/4 cup White vinegar
1/2 cup Granulated sugar
1 1/2 teaspoons Salt
3 Tablespoons Cornstarach
1/2 cup Diced fried bacon (measurement after frying)
2 Tablespoons Bacon drippings (fat left from frying bacon)
1/3 cup Onion, chopped
To taste Ground black pepper
Optional:
Garnish with chopped parsley
After potatoes are prepared as noted above, chill before slicing (to allow for better slicing and less breakage of slices).
Fry bacon and remove from fat and crumble the bacon. Reserve the crumbled bacon for the final step.
Add onions to drippings and cook until tender (will look almost opaque).
Stir in cornstarch, sugar, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in potatoes and bacon. Heat, stirring gently, with wooden or plastic spoon, to coat potatoes slices, until hot and bubbly.
Garnish with parsley if desired.
Refrigerate overnight before serving for best flavor.
Yield: about 8 servings
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Creative Cooking
By
Lydia Critchley
