| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mennonite | Salads | 6 | Servings | |
INGREDIENTS
| 6 | md | Potatoes; up to 8 potatoes |
| 2 | tb | Bacon drippings |
| 1 | Onion; chopped fine | |
| 1/4 | c | Water |
| 1/2 | c | Cider vinegar |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1/4 | c | Reduced-calorie margarine |
| Pepper to taste |
INSTRUCTIONS
Boil the potatoes in their jackets. Drain and put back over heat to dry. Peel as hot as possible and slice, set aside and keep warm. Heat the bacon dripping, add the onion, stir until brown here and there, pour the whole over the potatoes. Bring to a boil, the water, vinegar, sugar, salt, butter and pepper. Pour boiling hot over the potatoes and toss together lightly. Place in a warm dish. Sprinkle top with parsley. NOTES : This creamy, warm tasty potato salad is one of the best known of all Mennonites' famous salads. Delicious served with cold ham or roast beef. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to recipelu-digest Volume 01 Number 636 by RecipeLu <recipelu@geocities.com> on Jan 30, 1998
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