Here's a sublime treat to use with that next bag of potatoes you get. This one dates back to the pioneers of our country. This thrifty, fabulous treat was often served at local inns when travelers traversed the country side.
An 18th century traveler described this delight-some fare at the Sun Inn in Bethlehem, Pennsylvania. This Moravian-operated hostelry kept diner "constantly supplied with venison, game, and most delicious potato salad.
6 large potatoes, boiled and peeled
1 small green onion, chopped
1 tab. margarine
1/2 cup mayonnaise
1/3 cup cider vinegar
1 tab. sugar
salt and pepper to taste
chopped parsley (optional)
bacon bits (optional)
In a large fry pan saute onions and margarine. Slice potatoes in 1/2 inch rounds into skillet. Add vinegar, mayonnaise, salt, pepper and sugar. Cook until heated. Garnish with bacon bits and parsley.
An 18th century traveler described this delight-some fare at the Sun Inn in Bethlehem, Pennsylvania. This Moravian-operated hostelry kept diner "constantly supplied with venison, game, and most delicious potato salad.
6 large potatoes, boiled and peeled
1 small green onion, chopped
1 tab. margarine
1/2 cup mayonnaise
1/3 cup cider vinegar
1 tab. sugar
salt and pepper to taste
chopped parsley (optional)
bacon bits (optional)
In a large fry pan saute onions and margarine. Slice potatoes in 1/2 inch rounds into skillet. Add vinegar, mayonnaise, salt, pepper and sugar. Cook until heated. Garnish with bacon bits and parsley.
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