“This is a fantastic salad! I have made this many times, and have always been asked for the recipe! I like red onions and usually will use them in this. Just try this and add your own little tweak to it.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain well on paper towels, then crumble; reserve the bacon fat.
  2. Dissolve the cornstarch in the water.
  3. Saute the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent.
  4. Add the salt, sugar and pepper, and dissolved cornstarch to the skillet.
  5. Next, add the vinegar and bring to a boil over medium heat for 3 minutes.
  6. Add the potatoes and crumbled bacon, stirring gently.
  7. Serve hot.

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