Hot Potato Salad With Franks
|Onion||1 Large, chopped|
|Regular all-purpose flour||1 1⁄2 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
Cook potatoes; wrap; refrigerate, along with onion.
Early on day:
Peel, slice, then refrigerate potatoes.
About 30 minutes before supper:
1. In large skillet, saute bacon slices until crisp; drain on paper towels; crumble.
2. Meanwhile, pour 2 tablespoons fat into Dutch oven; in it saute frankfurters, halved crosswise, until golden; remove; keep warm.
3. Into bacon fat left in Dutch oven stir flour, sugar, salt, and pepper; slowly stir in water and vinegar, half of crumbled bacon, chopped onion, and cold, sliced cooked potatoes. Simmer, covered, over low heat 10 minutes, or until hot, tossing occasionally.
4. Meanwhile, line sides of 1 1/2-quart casserole with franks as pictured; keep warm. Turn hot potato into center of casserole; sprinkle with rest of bacon.