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Aunt Lee Palazzolo’s German Potato Salad
Nb persons: 16
Yield:
Preparation time:
Total time:
Source: Aunt Lee Palazzolo via Mary Jo Tye
8 cups | potatoes, slice and cooked |
1 pound | bacon |
1 cup | celery, diced |
3 | onions, diced |
3 teaspoons | salt |
¼ teaspoon | pepper |
1 cup | water |
some | flour |
2/3 cup | sugar |
2/3 cup | vinegar |
Fry bacon crisp and reserve drippings, drain. Add onions and celery, salt, and pepper. Cook al dente (I though al dente applied only to spaghetti. I assume it means, don’t cook it to death)
Add water to flour a little at a time until smooth, then mix together vinegar, and sugar and the floured water. Bring to a boil and thicken. Add to potatoes with the onions and celery. Mix well.
Serves 16
Word has it that this is the best-from Aunt Lee Palazzolo via Mary Jo Tye.
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