- 6 slices bacon, diced
- 3 medium onions, sliced paper thin
- 1 tbspn flour
- 1/2 cup vinegar diluted with 1/2 cup water
- 2 tbspns prepared mustard
- 2 tbspns sugar
- 1/2 cup chopped parsley
- 1-1/2 cups warm, sliced cooked potatoes
- Salt and pepper
Saute bacon until crisp. Remove bacon pieces from fat and drain on absorbent paper.
Separate onions into ring, and add to hot bacon fat. Fry slowly until onions are softened and barely colored. Stir in flour until smooth. Add vinegar-water mixture.
Stir and cook over direct heat until thickened. Blend in mustard, sugar, and parsley. Keep dressing hot.
Put layer of sliced potatoes in large bow and sprinkle with salt and pepper. Pour over 2 tablespoons of dressing. Add another layer of potatoes, seasonings, and dressing. Continue until all are used, pour the last of the dressing on top.
With 2 forks or spoons, gently lift salad from sides toward center, heaping lightly. Sprinkle crumbled crisps bacon on top. Keep bowl in warm place until ready to serve. Makes 6 servings.
More "Lost" Good Neighbor RecipesClassic Swiss Steak in Gravy (1952)
Butterscotch Nut Bread with Buttermilk (1952)
(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)