Belgian Korntjes Sauces (Belgian Potato Salad)
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Leaf lettuce, cleaned
1-2 pounds potatoes per serving, cut into sections, boiled and drained
2 hard boiled, peeled eggs per serving, kept warm
1/2 pound bacon, or more, cut into pieces
1/4 cup flour
2 cups water
1/8 cup cider vinegar, or to taste
Salt and pepper
Green onions and radishes
Place a lettuce leaf on each plate; add hot potatoes and chopped eggs.
To make gravy, fry bacon in a large skillet. Remove some grease, if there is too much. Stir in flour, salt and pepper. Mix well and add water and vinegar. Continue stirring until thickened.
Pour gravy over potatoes and eggs. Serve with green onions and radishes on the side.
Marie Fiers Coal Valley