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Sunken Garden Potato Salad
Recipe By : From the Stone Family Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Eggs Luncheon
Potatoes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Potatoes
1/2 Cup Onions -- Chopped
8 Slices Bacon -- Fried
1/8 Teaspoon Pepper
1/3 Cup Cider Vinegar
1/4 Teaspoon Dry Mustard
2 Tablespoons Cold Water
1/2 Cup Celery -- Sliced
4 Hard-Cooked Eggs -- Chopped Coarse
2 Teaspoons Salt
1/3 Cup Sugar
1 Tablespoon Cornstarch
Slice potatoes and cook in boiling water until tender. Combine
potatoes,
celery, onion, eggs, crumbled bacon, salt and pepper in large bowl.
Drain
pineapple and reserve juice.
Measure 1/3 cup juice into medium saucepan. Stir in pineapple chunks,
vinegar, sugar and dry mustard. Heat to boiling. Combine cornstarch
and
water, stir into pineapple mixture. Boil, stirring constantly until
thickened. Pour over potato mixture, mix gently.
Serve hot or cold.
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NOTES : Published in January/February '97 Tastes of Oklahoma column
which
is written by Flo Burtnett. Vol. LXXVIII, No 1/2, Farm News &
Views, Oklahoma Farmers Union.
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