Paulette Vickery's Recipes

Shaker German Potato Salad

salads, vegetables

7 each red potatoes
1 each onion, chopped
3 each strips bacon, cooked, limp
3/4 cup water
4 teaspoon sugar
2 teaspoon corn starch
3/4 cup vinegar

Cook potatoes and chill. When cold, dice potatoes. Cook bacon until it is limp, not crisp, and chop. Cook onion in bacon grease until tender, but not brown. Stir in corn starch, sugar, water, and vinegar. Add potatoes and bacon. Toss gently. Cover and let heat slightly. Remove from heat. Let salad stand before serving. The longer it stands, the better the flavor.

Yield: 12 servings

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