5 lbs. potatoes; boiled until fork tender; peeled and sliced bite sized
1 large green pepper; diced
1 large onion; diced
4 hard boiled eggs; sliced
1 lb. bacon fried, drained (reserve the drippings); crumbled
1 small jar of pimentos
2 c. apple cider vinegar
2 c. sugar
2 Tbls. corn starch
salt/pepper to taste
Prepare all the vegetables and eggs as above, put into large mixing bowl; set aside.
Make the salad dressing by taking about 3 large spoon fulls of the bacon drippings and placing in a skillet. Add 2 c. apple cider vinegar, 2 c. of sugar and the corn startch into skillet and heat over high heat until boiling and thickening occurs. I use a whisk to incorporate the corn startch into the liquids.
STEP FOUR: Pour boiling, thickened prepared dressing over the vegetables, adding the pimentos after you add the dressing