| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Salad |
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Potatoes |
| 3 |
md |
Onions; chopped |
| 1 |
c |
Sugar |
| 1 |
ts |
Dry mustard |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
lb |
Bacon |
| 1 |
c |
Boiling water |
| 1 |
c |
Vinegar |
| 4 |
|
Boiled eggs; chopped |
|
|
Parsley |
INSTRUCTIONS
Boil potatoes until tender; peel and slice while still warm. Sprinkle with
salt and pepper. Heap onions in center of potatoes. Fry bacon until crisp,
drain and crumble on top of onions. Add water to bacon fat. Add sugar,
mustard and vinegar. Pour over potatoes and toss lightly. Garnish with eggs
and parsley. Serve hot. Very good reheated.
MRS GENEVA HOSEY RAUENHORST
OLIVIA, MN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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