This recipe came to us from our friend Scott Wolfgang, via his aunt. The German ladies would all contribute dishes to church socials, and this one was his grandmother’s specialty. We made it for the Twelfth Night party that he and Jackie hosted, and consensus was it was pretty darned good.

Ingredients

Salad:

• 10 medium potatoes, cooked, peeled, sliced.
• 4 hard-cooked eggs, chopped
• 4 stalks celery, chopped
• 2 small onions, chopped

Dressing (see note below):

• 4 slices bacon, diced
• 1/3 cup water
• 2 tbsp corn starch
• ½-¾ cup sugar
• ½ tsp salt
• ¼ tsp pepper
• 1/3 cup vinegar

Directions

1. Combine potatoes, eggs, celery, onion in a large bowl; mix gently.
2. Cook bacon in skillet until crisp.
3. Combine water and corn starch, mixing well
4. Stir corn starch mixture, sugar, salt, pepper, and vinegar into skillet.
5. Cook over medium heat, stirring constantly, until thick.
6. Pour dressing over potato mixture; mix gently.
7. Cover and chill overnight.
8. Spoon into a dutch oven.
9. Cook over low heat until thoroughly heated. Serve immediately.

Servings: 12

Notes:

• A note on the handwritten recipe suggests doubling the dressing recipe.
• One question that came up during cooking was how much of the bacon fat to retain in the dressing. We drained all but about a tablespoon.