June meyer's authentic hungarian hot bacon po

Yield: 6 Servings

Ingredients:

8 Whole red potatoes washed
1 sm Onion
1/4 lb Bacon
3 tb Vinegar
2 tb Flour
2 ts Sugar
1 ts Salt
1 c Water

Instructions:

Here is the Hungarian staple food potatoes. Hungarian have made an art of using the potato. There is a summer Potato Salad with Sour Cream and Eggs and a winter potato salad with hot bacon. My father was the one that made the dressing for this dish. He would roll up his sleeves put on one of my mother's aprons and slice the bacon and fry it just right. This potato salad is best made fresh and served. Make the diners wait for the Hot Bacon Potato Salad. You do not want it to get cold. Serve warm. Regards June Meyer. Cook potatoes in boiling water until tender. Peel cut into slices not too small and place in mixing bowl. Dice and fry in frying pan 1/4 lb. bacon till almost crisp. Do not let burn. Remove diced bacon and place into mixing bowl with other ingredients. Peel and dice onion and place into reserved bacon fat. Saute a few minutes. Remove sauted diced onion with slotted spoon and place into mixing bowl. Into at least 2 Tbs. bacon fat cook 2 Tbs. flour until smooth and bubbly add 3 Tbs. vinegar and 2 teaspoon sugar 1 tsp. salt and enough water to make a medium sauce. (About 1 cup or more). Bring to a boil and cook until sauce is thickened. Pour over ingredients in mixing bowl and toss and mix. Taste if needed add more salt. (Vinegar and Bacon are salty so add salt last). Serve with hot baked ham or sausage. Good with a hot bean dish or salad. Salad serves 4. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com