This recipe is from an old lady who was a German citizen. This salad does need to set for 4 hours before serving.
4 lbs potatoes, cooked
1/2 cup diced or chopped onion
1/2 lb bacon, fried crisp and crumbled (save drippings)
4 large boiled eggs, peeled and chopped
DRESSING:
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp black pepper
1/2 cup bacon drippings (add enough oil to make the above drippings 1/2 cup)
3/4 cup cider vinegar
1 chicken bouillon cube, dissolved in 3 cups water
Peel and slice the cooked potatoes. Sprinkle the diced onion, chopped eggs and crumbled bacon over the potatoes; set aside.
In a saucepan, whisk together the sugar, flour, salt, pepper, and the bacon drippings. This mixture will be like paste. Add the vinegar and bouillon mixture. Bring to a boil and boil for 2 or 3 minutes stirring constantly. Add to the potatoes and stir to coat. Let stand at room temperature for about 4 hours before serving.
1/2 cup diced or chopped onion
1/2 lb bacon, fried crisp and crumbled (save drippings)
4 large boiled eggs, peeled and chopped
DRESSING:
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp black pepper
1/2 cup bacon drippings (add enough oil to make the above drippings 1/2 cup)
3/4 cup cider vinegar
1 chicken bouillon cube, dissolved in 3 cups water
Peel and slice the cooked potatoes. Sprinkle the diced onion, chopped eggs and crumbled bacon over the potatoes; set aside.
In a saucepan, whisk together the sugar, flour, salt, pepper, and the bacon drippings. This mixture will be like paste. Add the vinegar and bouillon mixture. Bring to a boil and boil for 2 or 3 minutes stirring constantly. Add to the potatoes and stir to coat. Let stand at room temperature for about 4 hours before serving.
file photo for reference
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.