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Mom’s Foolproof Potato Salad
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7 or 8 medium red salad potatoes
1/2 lb. cubed center cut bacon
2 medium size yellow onions, chopped
Salad oil
1/2 c. cider (apple) vinegar
1/4 c. sugar
1/2 c. cold water
1 tbsp. cornstarch
1/4 tsp. salt
Dash of pepper
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Peel potatoes; boil until tender enough to pierce with a fork. Drain and set aside to cool. Meanwhile cook bacon in a skillet until slightly browned but not crispy. Add onions and sauté over low flame until tender and transparent. Drain off the grease into a measuring cup. Add salad oil to the bacon mixture equal to the amount of grease that was drained off. Add vinegar and bring to a boil. Mix together the cornstarch and water and add to skillet; cooking until thickened (about 1 to 2 minutes). Remove from heat and add sugar; blend well. Slice potatoes into a medium size bowl; sprinkle with salt and pepper. Pour bacon mixture over potatoes and toss lightly. Serve warm or at room temperature. If not served immediately, toss lightly just before serving. Makes 8 servings. |
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