Baked Potato Salad
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sliced cooked potatoes||3 Cup (48 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄2 Cup (8 tbs)|
Cook bacon until crisp.
Drain on paper towels.
Break into pieces.
Measure 6 tablespoons bacon fat in skillet.
Add onion, vinegar, salt, pepper and sugar and bring to a boil.
Lightly stir remaining ingredients, including bacon, into hot vinegar mixture.
Spoon into a buttered 1-quart casserole.
Bake, uncovered, in a 375° F.oven for 20 minutes.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Toss potatoes in casserole with a fork just before putting in oven.
Add 10 to 15 minutes to baking time.