Title: German Hot Potato Salad
Categories: Salad Vegetable German
Yield: 8 Servings
| 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 | | Large pimento-stuffed green |
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.