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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From a Cookbook called Texas Recipes from Texas Places 1980. Ingredients:
6 medium red potatoes, unpeeled |
1 teaspoon salt |
1/2 cup diced raw bacon |
1/2 cup diced onion |
1 1/2 teaspoons cornstarch or 1 1/2 teaspoons flour |
4 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup cider vinegar |
1/2 cup water |
1/4 cup minced onion |
2 tablespoons snipped parsley |
1 teaspoon celery seed |
1/2 cup sliced radish (optional) |
celery leaves |
Directions:
1. About 1 hour before serving, boil potatoes with 1 tsp salt in covered saucepan till fork tender, about 35 minutes. Peel and dice or partially mash potatoes.
2. In skillet fry bacon till crisp. Add diced onion and suate till tender but not brown.
3. In bowl mix cornstarch or flour, sugar, 1 tsp salt and the pepper. Stir in vinegar and water till smooth. Add to bacon and simmer till thickened.
4. Pour hot dressing over potatoes and add 1/4 cup minced onions, parsley, celery seeds and radishes.
5. Serve lightly tossed and garnish with celery leaves.
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