Skillet Potato Salad
|Potatoes||6 Medium, cooked , peeled and diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Sweet pickle relish||2 Tablespoon|
|Hard cooked eggs||1 , cut into wedges|
Keep potatoes warm.
In large skillet, cook bacon till crisp; drain, reserving 1/4 cup drippings.
Crumble bacon and set aside.
Add chopped onion to drippings in skillet and cook just till tender.
Blend in condensed soup, milk, pickle relish, vinegar, and salt.
Heat to boiling, stirring constantly.
Gently stir in warm diced potatoes and crumbled bacon, reserving 1 tablespoon bacon for topping.
Sprinkle remaining bacon over top of potato salad; garnish with sprigs of parsley and hard-cooked egg wedges.
Serving size: Complete recipe
Calories 1244 Calories from Fat 185
% Daily Value*
Total Fat 21 g32.1%
Saturated Fat 5.9 g29.4%
Trans Fat 0 g
Cholesterol 274.9 mg91.6%
Sodium 2789.1 mg116.2%
Total Carbohydrates 243 g80.9%
Dietary Fiber 27 g107.9%
Sugars 29.7 g
Protein 38 g75.4%
Vitamin A 29.5% Vitamin C 356.4%
Calcium 50.4% Iron 52.2%
*Based on a 2000 Calorie diet