Old Fashioned Hot German Potato Salad
Capital University, Parkhurst Dining Services
4 medium Idaho® potatoes
2 bacon strips
1 Spanish onion, diced
1/2 cup celery, diced
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup cider vinegar
1 cup water
Boil potatoes in skins until tender when pierced with a fork. Peel while hot. Slice potatoes thinly.
In large skillet, fry bacon until crisp and remove from skillet.
In bacon drippings, brown the onion and celery.
Stir in salt, sugar, and cornstarch.
Add vinegar and water.
Stir in sliced potatoes. As the sauce thickens, more water may be needed.
Transfer to serving dish and serve hot.