Total Time
53mins
Prep 45 mins
Cook 8 mins

Adapted from Miss Hulling's 50th Anniversary Cookbook and published in Post-Dispatch 8/10/05.

Ingredients Nutrition

Directions

  1. To prepare Salad:.
  2. Fry bacon until crisp. Remove to paper towels, reserving fat to use in dressing. Crumble bacon; set aside.
  3. Steam or boil potatoes until tender. Peel and slice thinly while they're still warm. You should have 6 cups of sliced potatoes.
  4. In a bowl, gently combine potatoes, onion, pimento, egg, parsley, bacon, cider vinegar, and seasoned vinegar. Let sit 30 minutes.
  5. Meanwhile, prepare Dressing:.
  6. Bring water, vinegar and bacon fat to a boil.
  7. Combine flour, sugar, salt and pepper in a small bowl. Add to the boiling mixture, stirring vigorously; cook until clear.
  8. Add dressing to potato mixture; stir gently. Serve hot or warm.

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