| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Potatoes, Salads, Sides | 6 | Servings |
INGREDIENTS
| 2 | lb | Potatoes; Cooked, Peeled, Sliced Thin |
| 1/4 | c | Onion; Chopped |
| 1/4 | c | Celery; Including Tops And Leaves, Chopped |
| 6 | tb | Fat Drippings From Pork Roast;, Or Baked Ham |
| 2 | tb | Vinegar |
| 1/2 | ts | Sugar |
| Salt And Pepper; To Taste |
INSTRUCTIONS
In a large bowl, combine potatoes, onions and celery. Combine fat drippings, vinegar, sugar, and add to potato mixture. Add salt and pepper to taste. Chill for at least 2 hours, stirring occasionally. Bring to room temperature before serving. If salad is too dry, add a little salad oil and more vinegar. NOTES : This is an old German recipe. The pork fat drippings give the potato salad a very bold, distinctive flavor of its own. Recipe by: The Unique Potato Salad Cookbook Posted to bbq-digest by PhantomBBQ@aol.com on Sep 29, 1998, converted by MM_Buster v2.0l.
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