GERMAN HOT POTATO SALAD

      Yield: 8 Portionen
 
      6    Slices of bacon
      2 tb Cornstarch
    1/4 c  Water
      1 c  Chopped onion
    3/4 c  Diced celery
      2 ts Salt
      1 ts Granulated sugar
    1/8 ts Freshly ground black pepper
    1/2 c  Cider vinegar
      6 c  Red-skinned potatoes
      6    Large pimento-stuffed green
 
Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in 
a large skillet until crisp. Remove the bacon, drain on paper towels, 
then crumble; reserving the bacon fat. Dissolve cornstarch in water. 
Saute onion and celery in the reserved bacon fat over medium heat for about 
5 minutes, or until onions are translucent. Add salt, sugar, pepper and 
dissolved cornstarch to the skillet. Next, add vinegar and bring to 
a boil over medium heat for 3 minutes. Add the hot potatoes and 
crumbled bacon, stirring gently. 
Serve hot, garnished with the sliced stuffed olives.