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Skillet Potato Salad

salad.queen's picture
Ingredients
  Potatoes 6 Medium, cooked , peeled and diced
  Bacon slices 8
  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
  Vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Parsley sprigs 2
  Hard cooked eggs 1 , cut into wedges
Directions

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.
Heat through.
Sprinkle remaining bacon over top of potato salad; garnish with sprigs of parsley and hard-cooked egg wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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