MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Martha's Guild Potato Salad
 Categories: Potatoes, Pork, Vegetbles
      Yield: 6 servings

      2 lb Red potatoes
    1/2 c  Bacon; cooked crisp then
           - crumbled
    1/2 c  White onion; fine chopped
  1 1/2 tb A-P flour
      4 ts White sugar
      1 ts Salt
    1/4 ts Black pepper
    1/4 c  Cider vinegar
    1/4 c  Water

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    1/4 c  Onion; fine chopped
      2 tb Fresh parsley
      1 ts Velery seed

  Boil unpeeled potatoes until tender. Do not overcook. When cool
  enough to handle, peel and slice. Set aside.

  Fry bacon until crisp. Remove bacon from pan and drain on paper
  towels. Crumble when cool.

  In same fry pan, in bacon grease, saute onions. (You need
  approximately 1/2 cup bacon grease. Remove extra or add oil to make
  the 1/2 cup, if needed.) Have flour, sugar, salt, pepper, water,
  and vinegar measured and ready while onions are sauteing. When
  onions are soft, slowly add flour and stir. Mixture will thicken
  slightly. Add sugar, salt, pepper, water, and vinegar. Stir for
  another minute or two to thicken again. Pour mixture over sliced
  potatoes and stir gently. Add the set aside ingredients and fold
  gently. Serve warm.

  Recipe by Thea Pappalardo

  Recipe FROM: St. Martha's Guild Picnic Cookbook

  Uncle Dirty Dave's Kitchen

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