5 slices bacon
3 lbs. new potatoes
1 Tbsp. sugar
1/3 c vinegar
salt, pepper to taste
2 Tbsp. water
Cornstarch water (cornstarch + splash of cold water)
1/2 c grated onion
pinch celery seed
Snip 5 slices of bacon and cook until as crispy as you like it. Don't use no-fat bacon; the bacon's fat forms the base of the dressing.
Cook potatoes, hard boil eggs.
To bacon, add sugar, vinegar, salt, pepper, water, cornstarch water. Stir until thickened.
Slice potatoes and eggs, add onion and pinch of celery seed. Mix in dressing. Great hot or cold.
Grandma Shanklin's recipe.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday August 1st, 2007