Hot German Potato Salad
|Scalloped potatoes||5 1⁄2 Ounce (1 Package)|
|Water||3 Cup (48 tbs)|
|Hard cooked egg||1|
|Tomatoes||4 Small, cut into wedges|
|Green pepper||1 , cut into rings|
In large skillet, fry bacon until crisp; remove and drain.
Pour off drippings, reserving 3 tablespoons.
Add potato slices and seasoned sauce mix to skillet; stir in water.
Heat to boiling.
Reduce heat; cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.
Crumble bacon and carefully stir in with vinegar, reserved bacon drippings and chopped egg white (reserve yolk for garnish).
Serve hot salad in lettuce cups or on baking shells and garnish each with sieved egg yolk, tomato wedges and green pepper rings.