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      RECIPE TITLE "German Hot Potato Salad" Author: John

    yieldsserves 4 time---difficultyeasy


    • 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


    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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