Potato Salad Recipe

Pare six or eight large potatoes, boil until done, and slice thin

while hot. Peel and cut up a white onion in small bits and mix with

the potatoes. Cut up some breakfast bacon in small bits, sufficient

to fill a teacup, and fry it a light brown. Remove the meat, and into

the grease stir three tablespoons vinegar, making a sour gravy,

which, with the bacon, pour over the potato and onion. Mix lightly.

To be eaten when hot.--Mrs. McKenzie.



* * *

Vote