German Hot Potato Salad

Servings: 8
Ingredients:

6 ea Slices of bacon                     1 ts Granulated sugar
2 tb Cornstarch                        1/8 ts Freshly ground black pepper
1/4 c  Water                             1/2 c  Cider vinegar
1 c  Chopped onion                       6 c  Red-skinned potatoes
3/4 c  Diced celery                        6 ea Large pimento-stuffed green
2 ts Salt

Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in
a large skillet until crisp. Remove the bacon, drain on paper towels, then
crumble; reserving the bacon fat. Dissolve cornstarch in water. Saute onion
and celery in the reserved bacon fat over medium heat for about 5 minutes,
or until onions are translucent.
Add salt, sugar, pepper and dissolved cornstarch to the skillet. Next, add
vinegar and bring to a boil over medium heat for 3 minutes. Add the hot
potatoes and crumbled bacon, stirring gently. Serve hot, garnished with the
sliced stuffed olives.

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