5 pounds little red potatoes, cooked
3/4 pounds bacon
1 1/2 cups sugar
1 cup + 1 tablespoon cup, tablespoon vinegar
3 3/4 cups water
1 tablespoon salt
1 small onion, chopped
1/2 cup + 1 tbs cup, tablespoon flour
Peel and slice potatoes into large heatproof bowl.
Cut bacon into small pieces and fry until crisp. Remove bacon from pan. Leave drippings in pan.
Add sugar to pan with drippings. Add vinegar, water and salt. Stir until dissolved.
Add chopped onion. Add flour and stir until sauce thickens. Pour over potatoes. Stir until well-mixed.
Set potato bowl in pan of water and simmer on top of stove.
Potato salad should be served warm.
No Nutritional Information Available
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