Skillet Potato Salad
6 slices bacon, uncooked
1/4 cup bacon drippings (from bacon above)
1 1/2 tablespoons all-purpose flour
1 cup water
1/3 cup vinegar
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1 tablespoon granulated sugar
6 potatoes, boiled or microwaved until tender, peeled and sliced
2 stalks celery, raw, sliced on a slant
1 small head romaine lettuce, broken in bite sized pieces
2 cups cooked peas or cooked string beans, drained
1/4 cup onion, raw, thinly sliced
6 radishes, raw, sliced
Fry bacon in large skillet until crisp. Remove and reserve
bacon, and leave 1/4 cup bacon drippings in skillet. Add
flour and water, stir until smooth.
Add vinegar, salt, pepper and granulated sugar,
Cook over low heat, stirring constantly until thickened.
Add sliced cooked potatoes, sliced celery,
broken up romaine lettuce, cooked peas or cooked
string beans and sliced onions to skillet. Toss to coat.
Remove from heat.
Garnish with sliced radishes and crumbled bacon bits
from reserved bacon.
Serves 4 to 6
Source: Sarasota Herald-Tribune, Wed, May 19, 2004