Ingredients
1 cup diced bacon Must produce 1/4 cup of fat in skillet. (Adjust bacon to satisfy this requirement, or add olive oil as an alternative - my idea.)
1 cup chopped celery
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon black pepper
2/3 cup white sugar
2/3 cup vinegar
1 1/2 cups water
Several potatoes
Preparation
Clean potatoes, skin, cut into smaller “chunks”, and boil until tender(or use baked potato setting in microwave, then cool in pan of water, peel and cut into slices - my idea). Cook bacon to render fat in a large frying pan. (Add olive oil or more bacon if this does not render 1/4 cup of fat to whatever extent is necessary to compensate - my idea. I suspect you could substitute shredded smoked ham, and use olive oil instead of bacon fat, to make this a little healthier.) Drain oil into a second frying pan, and reserve cooked bacon. Add celery and onion to hot bacon fat in second pan and saute until tender. Add remaining ingredients, except potatoes, and reduce to a sauce. Just before reduction of sauce is complete, add pre-cooked potatoes and heat combination of potatoes and sauce.
