| 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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