German hot potato salad

8 servings

Ingredients

Quantity Ingredient
6 eaches Slices of bacon
2 tablespoons Cornstarch
¼ cup Water
1 cup Chopped onion
¾ cup Diced celery
2 teaspoons Salt
1 teaspoon Granulated sugar
⅛ teaspoon Freshly ground black pepper
½ cup Cider vinegar
6 cups Red-skinned potatoes
6 eaches Large pimento-stuffed green

Directions

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.

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