Ingredients
6 large potatoes
1/4 pound bacon (approx) to make 1 cup chopped bacon (uncooked)
1 cup chopped onions
2 cups water
3 tablespoons cornstarch
1/2 cup vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup each pickle relish
1/4 cup chopped pimento
Preparation
Boil potatoes then refrigerate about 6 hours. Peel and slice. Chop bacon and onion fine and brown in skillet till bacon is crisp. Do not drain. Add Cornstarch mixed with water to bacon grease, stirring till mixture thickens, and simmer for several minutes. Stir in sliced potatoes and simmer until they are hot.
