Ingredients
- 6 large potatoes
- ½ pound thick bacon, diced
- 1 large onion
- 2 cups celery, sliced
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup white vinegar
Instructions
- Cook potatoes in skins. When potatoes are soft, remove from heat and cover them immediately with cold water to stop cooking. When cool just enough to handle, peel potatoes and slice into half moons.
- While you are peeling the potatoes, have the bacon cooking. Cook diced bacon until almost crisp; retain bacon fat.
- Slice onion and celery. When all ingredients are measured and ready, mix all ingredients together in a large bowl, including bacon fat.
- Serve hot.
