Title: Hot Potato Salad with Bacon
Categories: Salad Vegetable
Yield: 6 Servings
| 6 | | Potatoes; 2 pounds |
| 1 | c | Chopped onions |
| 3 | tb | Fresh parsley; chopped |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2/3 | c | Vinegar |
| 1/3 | c | Water |
| 1 1/2 | ts | Sugar |
| 1 | | Egg |
| 1/3 | c | Salad oil |
| | | Bacon; cooked to crisp |
Recipe by: Jo Anne Merrill Preparation Time: 0:40
1. Scrub potatoes and cook with skin on in enough water to cover.
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and
shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch
pieces.
2. Place in a large bowl and toss with the 1 cup chopped onions,
chopped parsley, salt and black pepper.
3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in
a small pan; heat to boiling.
4. Place the egg into a small bowl and beat slightly with a wire
whisk. Continue beating while slowly pouring in the vinegar mixture. Slowly
pour in the salad oil, whisking constantly.
5. Immediately pour this mixture over the warm potatoes and stir to
coat evenly. Place the potatoes into a large skillet over low heat until
heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle
over potatoes. Serve immediately.