Hot German Potato Salad
6 new potatoes 6 slices bacon Bacon drippings 1/2 c. onion, chopped 1/3 c. fresh red pepper, finely chopped 1/3 c. green pepper, finely chopped 1/4 c. celery, finely chopped 2 T. cornstarch 2 c. water 4 T. vinegar 2 T. sugar 1 tsp. salt 1/4 tsp. white pepper 1 T. parsley Boil potatoes, cool, then cut in bit size pieces. Fry bacon, drain and crumble. In a large skillet, sauté onion, red pepper, green pepper, and celery in bacon drippings. Remove vegetables, blend cornstarch in drippings, and add water and vinegar. Stir until sauce is thickened. Season with sugar, salt, pepper, and parsley. Stir in potatoes, bacon, onion, green and red pepper, and celery; then heat briefly until potatoes are hot. Note: You may substitute 3 tablespoons corn oil for half the bacon drippings in you wish. Serves 4 From the March 1987 issue. |
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