Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Slices of bacon
2 tb Cornstarch
1/4 c Water
1 c Chopped onion
3/4 c Diced celery
2 ts Salt
1 ts Granulated sugar
1/8 ts Freshly ground black pepper
1/2 c Cider vinegar
6 c Red-skinned potatoes
6 ea Large pimento-stuffed green

Potatoes should be firm, cooked, peeled, diced and still hot. Fry
bacon in a large skillet until crisp. Remove the bacon, drain on
paper towels, then crumble; reserving the bacon fat. Dissolve
cornstarch in water. Saute onion and celery in the reserved bacon fat
over medium heat for about 5 minutes, or until onions are
translucent. Add salt, sugar, pepper and dissolved cornstarch to the
skillet. Next, add vinegar and bring to a boil over medium heat for 3
minutes. Add the hot potatoes and crumbled bacon, stirring gently.
Serve hot, garnished with the sliced stuffed olives.

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