Hot Potato Salad
7 pounds bacon, chopped
5 cups all-purpose flour
3� quarts vinegar
3� quarts water
6 cups sugar
1 cup salt
4 tsp. pepper
3� quarts chopped onion (about 4� pounds)
1� quarts chopped pickles
7 gallons hot sliced peeled cooked potatoes (about 45 pounds)
In a large skillet, fry bacon until crisp; remove to paper towels to
drain. Add flour to drippings; cook and stir until bubbly. In a
large kettle, heat vinegar, water and sugar to boiling. Gradually
add flour mixture; cook and stir until thickened. Add salt, pepper,
onion and pickles; mix well. Place hot potatoes in serving pans.
Divide sauce among pans and stir to coat. Sprinkle with bacon.
Makes about 7 gallons (100 servings) |