Prep 10 mins
Cook 20 mins
I bought a 1972 Family Circle cookbook today at a used bookstore, and laughed out loud when I saw this recipe due to the recent controvery here at Zaar surrounding "german" potato salad. I post it here not because I think it sounds yummy (actually, I think it sounds kind of yucky), but for historical purposes. About this recipe, Family Circle says, "This old-fashioned winner goes modern with quick-fix potatoes and lots of crisp bacon chips in a hot spicy dressing."
- 1⁄2 lb bacon (cut into 1/2 inch pieces)
- 1 (1 lb) bagfrozen French fries
- 1 cup chopped celery
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1 dash black pepper
- In a large frying pan, saute bacon pieces until crisp; remove to paper towels to drain.
- In same pan, cook potatoes in the drippings, following label directions for pan-frying.
- Drain potatoes on paper towels; reserve pan drippings.
- Cut potatoes into bite-size pieces and place in a large salad bowl along with the bacon and the celery; toss gently.
- Pour off all bacon drippings, then return 2 tbsp to the skillet.
- Whisk in remaining ingredients and bring to a boil, reduce heat and simmer for one minute.
- Pour over potato mixture, toss to mix well, and serve warm.