*  Exported from  MasterCook II  *
 
                         Sunken Garden Potato Salad
 
 Recipe By     : From the Stone Family Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Eggs                             Luncheon
                 Potatoes                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Pounds        Potatoes
      1/2  Cup           Onions -- Chopped
    8      Slices        Bacon -- Fried
      1/8  Teaspoon      Pepper
      1/3  Cup           Cider Vinegar
      1/4  Teaspoon      Dry Mustard
    2      Tablespoons   Cold Water
      1/2  Cup           Celery -- Sliced
    4      Hard-Cooked   Eggs -- Chopped Coarse
    2      Teaspoons     Salt
      1/3  Cup           Sugar
    1      Tablespoon    Cornstarch
 
 Slice potatoes and cook in boiling water until tender.  Combine
 potatoes, 
 celery, onion, eggs, crumbled bacon, salt and pepper in large bowl. 
 Drain 
 pineapple and reserve juice.
 
 Measure 1/3 cup juice into medium saucepan.  Stir in pineapple chunks, 
 vinegar, sugar and dry mustard.  Heat to boiling.  Combine cornstarch
 and 
 water, stir into pineapple mixture.  Boil, stirring constantly until 
 thickened.  Pour over potato mixture, mix gently.  
 
 Serve hot or cold.
 
 
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 NOTES : Published in January/February '97 Tastes of Oklahoma column
 which 
        is written by Flo Burtnett.  Vol. LXXVIII, No 1/2, Farm News & 
        Views, Oklahoma Farmers Union.