By The Krautfather Soups, Salads & Stews
September 24, 2012
4 large, unpeeled red-skinned potatoes
12 stripes bacon, save drippings
½ to 1 cup chopped onion
1 cup chopped celery
4 tbs. flour
1 cup packed light brown sugar
1 tsp. salt
½ tsp. pepper
2/3 cup cider vinegar
2/3 cups water
2 cans (14 oz.) Frank's Kraut, drained
1 tsp. mustard
Small jar pimento
1Cut potatoes in half; boil until cooked when tested with a fork.
2When cool cut them into large bite size pieces.
3Cook bacon in skillet remove with slotted spoon and drain on a paper towel.
5Cook remaining ingredients except the last three, until mixture boils and thickens, add Frank's Kraut and mustard mix well then pour over potatoes.
6Return almost the entire cut up bacon and the jar of pimento, mix gently until evenly coated.
7Add remaining bacon on top and serve hot.
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