Bavarian Potato Salad Bowls
|Potatoes||6 Medium, pared and diced|
|Diced celery||1 Cup (16 tbs)|
|Diced dill pickles||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Bacon slices||12 , halved|
|Brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
1. Cook potatoes in boiling salted water in a large saucepan 10 minutes, or just until tender; drain, then shake the pan gently over low heat to dry potatoes. Stir in celery, pickles and onion; cover and keep warm.
2. Cook bacon until crisp in a medium-size skillet; remove and drain on paper toweling. Crumble bacon and add to potato mixture.
3. Pour off all drippings from pan into a cup, then measure 2 tablespoons back into pan. Stir in brown sugar, salt, pepper, vinegar and water; heat, stirring constantly, to boiling.
4. Pour over potato mixture; toss lightly until dressing is absorbed. Divide salad among 6 individual bowls or spoon into a large serving bowl.