German Sour Cream Potato Salad
|Green onions||3 , chopped|
|Chopped celery||1 Cup (16 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Sauterne||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1 Tablespoon|
|Diced boiled potatoes||2 Cup (32 tbs)|
|Hard cooked eggs||6 , diced|
|Chopped parsley||2 Tablespoon|
|Chopped pimento||2 Tablespoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
Cook bacon until crisp.
Remove bacon; crum ble and set aside.
Cook onions and celery in bacon fat until soft but not brown; stir in flour, mustard, salt and wine.
Cook, stir ring constantly until mixture boils.
Blend in wine vinegar.
Pour over potatoes and eggs;add bacon, parsley and pimento.
Pour into shallow baking dish; top with cheese.
Bake at 375 degrees for 15 to 20 minutes until salad is heated and cheese is melted.