Recipes

PICKLED POTATO SALAD

 
1 1/2 pounds red potatoes, cooked until tender
1 package (8 oz) sliced bacon, cooked until crisp
1 cup of Strub's pickles, cut into chunks
2 green onions, chopped
1/4 cup vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In 1 tablespoon bacon drippings, add cubed potatoes, pickles, green onions, vinegar, sugar, salt and pepper.  Cook until potatoes are lightly browned and mixture is heated through, stirring frequently.  
Serve warm.  Serves 6.

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