Pork-tater Saladsalads, side 2 pounds potatoes, cooked, peeled; sliced thin 1/4 cup onion; chopped 1/4 cup celery, including tops and leaves; chopped 6 tablespoons fat drippings from pork roast; or baked ham 2 tablespoons vinegar 1/2 teaspoon sugar salt and pepper; to taste In a large bowl, combine potatoes, onions and celery. Combine fat drippings, vinegar, sugar, and add to potato mixture. Add salt and pepper to taste. Chill for at least 2 hours, stirring occasionally. Bring to room temperature before serving. If salad is too dry, add a little salad oil and more vinegar. Posted to the BBQ List by Rock McNelly on Sep 29, 1998. |
