Rose Mary Mogan


This recipe came from a cookbook I recently ordered. There are only 63 pages in the book, but all of the recipes seem to be great. The book is called MECO BARBEQUE & SMOKER COOKBOOK, from the kitchens of Southern Living.

It is a great little book. So far I have enjoyed every recipe I've made. The only thing I changed in this recipe was use Splenda instead of sugar, & I also doubled the recipe. The profile picture is all that was left after my husband had his servings.

He loved this recipe, & I was happy that he did. Perhaps you will like it too. I am giving you the amounts that I used.


★★★★★ 1 vote

Should serve about 12
20 Min
25 Min
Stove Top


  • 8 medium
    russet potatoes, peeled and cut in half
  • 8 slice
    bacon cooked till crisp, and crumbled
  • 2/3 c
  • 2/3 c
    white vinegar
  • 1/2 c
    splenda or sugar
  • 4 Tbsp
    all purpose flour
  • 1 large
    green bell pepper chopped
  • 1 large
    onion chopped, i used red onion
  • 1/2 c
    chopped celery
  • 2-3 Tbsp
    diced pimentoes, drained
  • 1-2 Tbsp
    fresh chopped chive for garnish, optional



  1. Peel potatoes cut in half and add to a large pot, cover with water , bring to a boil and boil about 20 minutes or until potatoes are tender but still a bit firm. Drain then allow them to cool slightly., cut into 1/2 inch cubes and set aside till needed.
  2. Cook bacon in a large skillet, until crisp. Remove and drain on a paper towel. Crumble and then set aside till needed. Save about 4 tablespoons of the bacon fat.
  3. Combine the sugar and flour into a small bowl, then stir to blend together. Set aside till needed. Add the chopped onions, bell peppers and celery to the bacon fat, and cook over medium high heat about 2-3 minutes.
  4. Now add the flour sugar mixture and stir to coat veggies.
  5. Now add in the water and vinegar and stir gently until mixture begins to thicken.
  6. Cook over medium high heat till it begins to bubble and thicken, stirring to prevent sticking. When thickened completely, remove from heat and add the cubed potatoes, then stir to coat potatoes with the vegetable mixture. Now add in the pimentos & stir to mix in.
  7. Next add the crumbled bacon and stir gently to mix in, reserving about a tablespoon or so to use as a garnish on top. Garnish with chopped chive if desired & serve while still warm.

Printable Recipe Card


Main Ingredient: Potatoes
Regional Style: German
Other Tag: Quick & Easy

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