Garden Potato Salad
|Potatoes||6 Medium, pared and diced|
|Frozen lima beans||20 Ounce (2 Packages, 10 Ounces Each)|
|Sliced bacon||1⁄2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Cider vinegar||3 Tablespoon|
|Sliced radishes||1 Cup (16 tbs)|
1 In a large saucepan, cook potatoes, covered, with frozen lima beans in boiling salted water for 10 minutes, or until both the vegetables are tender
2 Drain and place in a large bowl.
3 Cut bacon slices crosswise into quarters.
4 Saute until crisp in a medium-size frying pan.
5 Remove and drain on paper towels.
6 Pour all the drippings from the frying pan, then measure 3 tablespoonfuls and return to the pan.
7 Stir in sugar, salt, pepper, vinegar and water; heat to boiling.
8 Pour over the vegetables and toss lightly to mix.
9 Just before serving, arrange radish slices, overlapping, around the top; mound bacon in the center.