2 (16 oz.) cans sliced
potatoes, drained
1/4 cup sliced celery
1 Tablespoon chopped pimiento
1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon chopped parsley
Hot Bacon Sauce
3 Tablespoons sugar
3 teaspoons cornstarch
6 Tablespoons vinegar
1/4 cup water
8 strips bacon, cooked,
crumbled, fat reserved
2 green onions, chopped
Hot Bacon Sauce: Combine sugar, cornstarch, vinegar,
water and bacon fat in 1 cup glass measure. Cook on High 3 1/2
to 4 1/2 minutes, or until sauce boils. Stir in bacon and green onions.
German Potato Salad: In a 1 1/2 quart microproof
casserole combine all ingredients except parsley. Pour Hot
Bacon Sauce over mixture; stir well. Cook on High 4 to 6
minutes or until potatoes are hot. Stir in parsley.