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Yet Another German Hot Potato Salad Recipe
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6 Slices 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, cooked 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.
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