Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Slices 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, cooked

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.

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