*  Exported from  MasterCook II  *

                        Sunken Garden Potato Salad

Recipe By     : From the Stone Family Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Eggs                             Luncheon
                Potatoes                         Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Potatoes
     1/2  Cup           Onions -- Chopped
   8      Slices        Bacon -- Fried
     1/8  Teaspoon      Pepper
     1/3  Cup           Cider Vinegar
     1/4  Teaspoon      Dry Mustard
   2      Tablespoons   Cold Water
     1/2  Cup           Celery -- Sliced
   4      Hard-Cooked   Eggs -- Chopped Coarse
   2      Teaspoons     Salt
     1/3  Cup           Sugar
   1      Tablespoon    Cornstarch

Slice potatoes and cook in boiling water until tender.  Combine
potatoes, 
celery, onion, eggs, crumbled bacon, salt and pepper in large bowl. 
Drain 
pineapple and reserve juice.

Measure 1/3 cup juice into medium saucepan.  Stir in pineapple chunks, 
vinegar, sugar and dry mustard.  Heat to boiling.  Combine cornstarch
and 
water, stir into pineapple mixture.  Boil, stirring constantly until 
thickened.  Pour over potato mixture, mix gently.  

Serve hot or cold.


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NOTES : Published in January/February '97 Tastes of Oklahoma column
which 
       is written by Flo Burtnett.  Vol. LXXVIII, No 1/2, Farm News & 
       Views, Oklahoma Farmers Union.