| Serves Four: 6 large potatoes 1 cup of chopped bacon 1 cup chopped onions 2 stalks of celery 2 cups of water 3 tablespoons of cornstarch 1/2 cup of vinegar 2 tablespoons of sugar 1 teaspoon of salt 1/2 teaspoon of pepper |
| Boil the potatoes, and then refrigerate them for about 15 minutes to cool. Meanwhile dice the bacon and fry it in a large skillet. When it is crisp, lay it out on a paper towel when done, saving the bacon fat in the skillet. While the bacon is frying, dice the onion and celery and set aside. When the bacon is done add the onion and celery to the bacon fat and cook slowly until the onion is tender. Add cornstarch mixed with water to bacon grease, stirring until mixture thickens. Add remaining ingredients, and boil over medium heat for several minutes. Slip the skins off of the potatoes, slice them still hot into the skillet mixture, and simmer 5 to 10 minutes. |
| Serves Two: (3 potatoes) (1/2 cup) (1/2 cup) (1 stalk) (1 cup) (1 1/2 tablespoons) (1/4 cup) (1 tablespoon) (1/2 teaspoon) (1/4 teaspoon) |
| The Salad Chef presents ... Hot Potato Salad at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Salads | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| A tip from August: White potatoes for vinegar dressing salads (they draw in the liquid), And red potatoes for creamy dressing salads (they don't draw but hold their consistency) |