CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-01-04
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2# red potatoes, peeled
- 1/2 medium onion (yellow or white)
- 3 ribs celery, diced
- 1 large dill pickle, diced
- 3 slices bacon
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1/4 teaspoon white pepper
- dash of salt
- 1/4 teaspoon paprika
- 1/4 cup water
Instructions
Boil potatoes until fork tender. Drain and cube. Cook bacon in a heavy skillet; when it is done, remove to paper towel and chop. Pour off all but 2 tablespoons of bacon drippings. Saute onions in drippings until translucent. Add celery and pickles. Add remaining ingredients and bacon. Reduce by half. Add the potatoes and mix gently. Serve warm.
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