INGREDIENTS

INSTRUCTIONS

Here is the Hungarian staple food, potatoes. Hungarian have made an art of
using the potato. There is a summer Potato Salad with Sour Cream and Eggs,
and a winter potato salad with hot bacon. My father was the one that made
the dressing for this dish. He would roll up his sleeves, put on one of my
mother's aprons and slice the bacon and fry it just right. This potato
salad is best made fresh and served. Make the diners wait for the Hot Bacon
Potato Salad. You do not want it to get cold. Serve warm. Regards, June
Meyer. Cook potatoes in boiling water until tender. Peel, cut into slices,
not too small, and place in mixing bowl. Dice and fry in frying pan 1/4 lb.
bacon, till almost crisp. Do not let burn. Remove diced bacon and place
into mixing bowl with other ingredients. Peel and dice onion and place into
reserved bacon fat. Saute a few minutes. Remove sauted diced onion with
slotted spoon and place into mixing bowl. Into at least 2 Tbs. bacon fat,
cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2
teaspoon sugar, 1 tsp. salt, and enough water to make a medium sauce.
(About 1 cup or more). Bring to a boil and cook until sauce is thickened.
Pour over ingredients in mixing bowl, and toss and mix. Taste, if needed
add more salt. (Vinegar and Bacon are salty, so add salt last).
Serve with hot baked ham, or sausage. Good with a hot bean dish or salad.
Salad serves 4.
Posted to EAT-L Digest 13 Dec 96
From:    Walt Gray <waltgray@MNSINC.COM>
Date:    Sat, 14 Dec 1996 18:48:09 -0500

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