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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: S. Sergeant
Servings: 10
This one does use the bacon grease. Its' a great recipe and comes from an older German lady that I know. Be sure to note that salt is added to hot potatoes after they are peeled. To peel them hot, use a dish towel. This will somewhat insulate your hands from the heat.
5 pound red potatoes, cooked with skins on
2 teaspoon salt, added to hot cooked peeled potatoes
4 stalks celery, chopped
1 large onion, chopped
¾ pound bacon, cut in small pieces
¾ cup vinegar
2 cup water
1 cup sugar
2 tablespoon flour
½ teaspoon salt
¼ teaspoon bepper
Sauce is added hot to hot potatoes. While potatoes are cooking, chop the celery; set aside. Chop onion and set aside. Chop bacon. Fry bacon until crisp. Remove cooked bacon from fat. Add onion to the fat and sauté until transparent. Remove onion from the fat. Remove fat from pan. Put ⅓ cup Fat back in pan, add flour and brown slightly. Add vinegar, water, sugar, salt and pepper. Cook until clear. Peel potatoes and cut into slices while still hot. Mix the 2 teaspoon salt into the hot potatoes. Add the onion, celery, fried bacon and hot sauce. Stir until mixed. Let stand for several hours or overnight. Serve warm or cold.