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.