German Potato Salad. Mrs. Belinda Martin
After frying ham, put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar, one tablespoon of sugar; let boil a moment. Slice hot boiled potatoes into your salad bowl; season with pepper and salt, and one onion, chopped fine. Pour over this the hot vinegar, and mix well. Garnish with hard boiled eggs. Early in the spring young dandelions added to this are very nice.