This is another favorite from Bearfort Lodge – Potato lovers will delight in Bearfort’s Skillet potato salad recipe
2 pounds medium potatoes
2 stalks celery
1 small head Romaine lettuce
6 sliced red radishes
6 slices bacon
Small ladle bacon drippings
One palm of flour
Large ladle water
Small ladle vinegar
Two fingers salt
One finger pepper
Three fingers granulated sugar
1 pared cucumber
2 cups cooked beans or peas
2 peeled small onions
Cook potatoes in 1” boiling salted water until just tender (30 -35 minutes). Wash 2 stalk celery, romaine, and radishes.
Fry bacon over low heat until crisp. Save the bacon drippings for the next step. Drain the cooked bacon and set aside. Pour the bacon drippings back in the skillet add one palm of flour and 1 cup water, stirring until smooth, then add small ladle vinegar, and two fingers kosher salt, a finger of black pepper, three fingers sugar and cook over low heat until thick then remove from heat.
Separately slice the cucumbers, celery, and onions paper thin.
Separately break up the romaine bite sized, and crumble bacon.
When potatoes are done peel and slice.
Layer everything back in the skillet and pour the gravy over all and gently toss. Sprinkle the bacon bits and fresh radish slices over the top and serve.
Cautionary Note: Cooking by hand – is just that – cooking by hand. I cook by hand so my recipes are generally a hand of this and a hand of that. A finger is as much of that item that you can hold on top of an outstretched finger. A palm is that which you can hold in the palm of your hand. A hand is that which you can hold on your hand flat with fingers stretched out. – come on folks — work with me here…. set the measuring cup aside, put down the measuring spoons and get cooking.
