Thursday, October 9, 2008

Hot German Potato Salad


1 lb. Bacon
24 oz. Potatoes O’Brien, thawed if using frozen
1 Onion, chopped or thinly sliced
1 c. Vinegar
1 c. sugar


Fry bacon. Add onions. Remove and drain after brown. Add vinegar and sugar to grease. Cook until clear (sugar has dissolved). Remove 1 cup. Put potatoes and bacon in sauce. Stir and let cook. Add more liquid if dry. Can add more green or red peppers if desired.

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