Hot Potato Salad

Since this is comfort food week because of the fall weather...I think potato salad is a comfort food, even though most of the time we only eat it during the summer months, but why not have in it the fall as well.

Hot Potato Salad
Mrs. John O. Fife

4 or 5 medium potatoes
4 slices bacon
2 teaspoon onion, minced
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 cup parsley, chopped

Cook potatoes, peel and slice. Mince bacon; fry until crisp and drain. Combine onion, vinegar , water, sugar , salt , pepper and mustard. Heat and add to potatoes. Add bacon and parsley, mixing carefully with fork so potato slices are not broken. Heat slowly.

Molded Cornbeef and Potato Salad

This is in the appetizers and salads section....

Molded Corn beef and Potato Salad
Mrs. Katherine Dodig

3 1/2 cups cooked potatoes, diced
2 Tablespoons oil and vinegar dressing
1 (4-oz) package soft plain or relish cream cheese
1/3 cup mayonnaise
3/4 cup celery, chopped
1/4 cup green pepper, chopped
2 Tablespoons parsley, chopped
2 to 3 Tablespoons onion,chopped
1 (12-oz) can corned beef, diced
salt  ,pepper and curry powder to taste

Pour dressing over potatoes and toss lightly. ( Potatoes will absorb more flavor if they are warm). Chill. mix cream cheese and mayonnaise together and stir lightly into potato mixture. Add celery, green pepper, parsley, onion and corned beef to mixture and season to taste. Press mixture into small oiled angel food cake pan or ring mold. Chill several hours. Garnish with wedges of hard-cooked eggs and tomatoes. Serves 6.