Recipe German Hot Potato Salad Amish Cooking Salad Recipes

Fry the bacon in a large heavy skillet until crisp. Remove the bacon and drain on paper towels. Sauté the onion and celery in the bacon fat about 5 minutes until the onions are translucent. Add salt, sugar, pepper, and the cornstarch dissolved in water. Next add the vinegar and boil for 2 minutes. Finally add the hot potatoes and the crumbled bacon. Stir gently. Serve hot, garnished with sliced stuffed olives.
Note: To make 6 cups diced potatoes, cook 8 medium potatoes in salted water for 309 minutes, or until just soft. Drain, peel, and dice while hot.

Serves 6-8

6 slices bacon
1 c. chopped onion
3/4 c. diced celery
2 t. salt
1 t. sugar
1/8 t. freshly ground pepper
2 T. cornstarch, dissolved in 1/4 cup water
1/2 c. cider vinegar
6 c. waxy potatoes, cooked, peeled, diced, and hot
6 large pimento-stuffed green olives or 12 small green olives, sliced

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