Potato Salad 13 Aug 13









Potato Salad

6 large potatoes

1/4 lb bacon

1 cup chopped onion

2 cups water

3 tbsp cornstarch

1/2 cup vinegar

2 tbsp sugar

1 tsp salt

1/2 tsp pepper

1/4 cup pickle relish

1/4 cup chopped pimento

Boil potatoes; then refrigerate about 6 hours. Peel and slice. Chop bacon and onion; brown in skillet until bacon is crisp. Do not drain. Add cornstarch mixed with water to skillet; stirring until mixture thickens. Add remaining ingredients and simmer for several minutes. Stir in sliced potatoes and simmer until they are hot.