"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for GERMAN POTATO SALAD, by Reita Hackett, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
COOK 10 MEDIUM POTATOES. COOL BEST IF OVERNIGHT. FRY 2 LBS. BACON. ADD TO STALKS CHOPPED CELERY, 1 DICED ONION. SIMMER UNTIL TENDER.
IN A LARGE BOWL MIX 1/3 CUP FLOUR AND ¾ CUP OF WATER UNTIL CREAMY. ADD ¼ CUP VINEGAR AND ¾ CUP OF SUGAR. DRAIN BACON GREASE AND ADD ABOVE MIXTURE TO BACON. PEEL AND CUBE POTATOES. POUR MIXTURE OVER POTATOES. STIR GENTLY SIMMER 20 MINUTES. SERVE HOT.
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