RECIPE TITLE "German Hot Potato Salad" Author: John

serves 4 ---easy

  RECIPE INGREDIENTS

• 6 Slices of bacon
• 2 tb Cornstarch
• 1/4 c Water
• 1 c Chopped onion
• 3/4 c Diced celery
• 2 ts Salt
• 1 ts Granulated sugar
• 1/8 ts Freshly ground black pepper
• 1/2 c Cider vinegar
• 6 c Red-skinned potatoes
• 6 ea Large pimento-stuffed green olives

  RECIPE METHOD

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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