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.