Sunken Garden Potato Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Potatoes
1/2 cup	31g / 1.1oz	Onions - chopped
8		Bacon - fried
1/8 teaspoon	0.6ml	Pepper
1/3 cup	78ml	Cider vinegar
1/4 teaspoon	1.3ml	Dry mustard
2 tablespoons	30ml	Cold water
1/2 cup	55g / 1.9oz	Celery - sliced
4		Hard-cooked eggs - chopped coarse
2 teaspoons	10ml	Salt
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Cornstarch

Recipe Instructions

Slice potatoes and cook in boiling water until tender. Combine potatoes, celery, onion, eggs, crumbled bacon, salt and pepper in large bowl. Drain pineapple and reserve juice.

Measure 1/3 cup juice into medium saucepan. Stir in pineapple chunks, vinegar, sugar and dry mustard. Heat to boiling. Combine cornstarch and water, stir into pineapple mixture. Boil, stirring constantly until thickened. Pour over potato mixture, mix gently.

Serve hot or cold.

NOTES : Published in January/February '97 Tastes of Oklahoma column which is written by Flo Burtnett. Vol. LXXVIII, No 1/2, Farm News & Views, Oklahoma Farmers Union.

Source:
From the Stone Family Cookbook

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