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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 7 |
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Adapted from Miss Hulling's 50th Anniversary Cookbook and published in Post-Dispatch 8/10/05. Ingredients:
4 slices bacon |
2 lbs small red potatoes |
3 tablespoons chopped onions |
3 tablespoons chopped pimiento |
1 hard-boiled egg, grated |
2 tablespoons chopped fresh parsley |
2 teaspoons cider vinegar |
6 tablespoons seasoned vinegar (see recipe) |
1 1/2 cups water |
1/2 cup cider vinegar |
6 tablespoons bacon fat |
1/4 cup flour |
1/4 cup granulated sugar |
1 tablespoon salt |
1 dash white pepper |
Directions:
1. To prepare Salad:.
2. Fry bacon until crisp. Remove to paper towels, reserving fat to use in dressing. Crumble bacon; set aside.
3. Steam or boil potatoes until tender. Peel and slice thinly while they're still warm. You should have 6 cups of sliced potatoes.
4. In a bowl, gently combine potatoes, onion, pimento, egg, parsley, bacon, cider vinegar, and seasoned vinegar. Let sit 30 minutes.
5. Meanwhile, prepare Dressing:.
6. Bring water, vinegar and bacon fat to a boil.
7. Combine flour, sugar, salt and pepper in a small bowl. Add to the boiling mixture, stirring vigorously; cook until clear.
8. Add dressing to potato mixture; stir gently. Serve hot or warm.
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