Busch Gardens Potato Salad
6 lg. potatoes
1/4 lb. bacon (1 c. chopped, uncooked)
1 c. chopped onion
2 c. water
3 tbsp. cornstarch
1/2 c. vinegar
2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 c. each pickle relish & chopped pimento
1/4 lb. bacon (1 c. chopped, uncooked)
1 c. chopped onion
2 c. water
3 tbsp. cornstarch
1/2 c. vinegar
2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 c. each pickle relish & chopped pimento
Boil potatoes, then refrigerate about 6 hours. Peel and slice. Chop bacon and onion fine; brown in skillet until bacon is crisp. Do not drain. Add cornstarch mixed with water to skillet, stirring until mixture thickens. Add remaining ingredients and simmer for several minutes. Stir in sliced potatoes and simmer until they are hot.
Source: Cooks.com
