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German hot potato salad

Yield: 8 Servings

Ingredients:

• 6 ea 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

Instructions:

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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