| 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
A Message from our Provider:
“Peace starts with a smile.”