| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Flour |
| 1/2 |
c |
Water |
| 1/2 |
c |
Vinegar |
| 1/4 |
lb |
Bacon |
| 1 |
md |
Onion, cut fine |
INSTRUCTIONS
Cook potatoes in boiling salted water until tender. Drain, peel, and while
hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard,
sugar and flour. Heat water and vinegar to boiling point. Place bacon,
sliced and chopped fine in skillet, fry light brown; add onions, brown
slightly; add potatoes and the hot vinegar; heat through to absorb the
vinegar and water; serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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