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Cooked by: Chef / Ethnicity: German cuisine / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Fry the bacon in a large, heavy skillet until crisp. Remove the bacon,
drain on paper towels, then crumble; reserve the bacon fat.
Dissolve the cornstarch in the water. Saute the onion and celery in the
reserved bacon fat over medium heat for about 5 minutes, until the onions
are translucent.
Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next
adfd the vinegar and bring to a boil over medium heat for three minutes.
Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.
| Ingredients:
6 Red-skinned potatoes, cooked
2 Tablespoon(s) Cornstarch
1/4 Cup(s) Onion, cut fine
1 Cup(s) Chopped onion
3/4 Cup(s) Diced celery
2 Teaspoon(s) Mustard; Dry
1 Teaspoon(s) Granulated sugar
1/8 Teaspoon(s) Freshly ground black pepper
1/2 Cup(s) Cider vinegar |
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