Ingredients
- 6 c skinned potatoes (red)
- 1/2 c cider vinegar
- 1 c onion (chopped)
- 3/4 c celery (diced)
- 1/4 c water
- 2 tb cornstarch
- 2 ts salt
- 1 ts granulated sugar
- 1/8 ts black pepper (freshly ground)
- 6 slices bacon
Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent. Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next adfd the vinegar and bring to a boil over medium heat for three minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.