Hot German Potato Salad

GERMAN HOT POTATO SALAD

Cook in their jackets, in a covered saucepan, until tender:

                                                6 medium potatoes

Peel and slice while hot.

Heat in a skillet:                     4 strips bacon

Mince.                                     Or use 2 tbs drippings

Reserve bacon.

Saute until golden:         ¼ c shopped onion

                                        ¼ c chopped celery

                                        1 chopped dill pickle

Heat to boiling:               ¼ c water or stock

                                        ½ c vinegar

                                        ½ tsp sugar

                                        ½ tsp salt

                                        1/8 tsp paprika

                                        ¼ tsp dry mustard

Combine all ingredients in skillet.

Stir gently with the potatoes.

Serve at once with chopped parsley or chives.

Lefovers are good served cold.

JOY OF COOKING. Irma Rombauer and Marion Rombauer Becker Bobbs-Merrill Company: Indianapolis and New York, 1975 p.104