You are here

Bacon Honey-Flavored Potato Salad

Ingredients
  Potatoes 2 Pound, unpeeled
  Bacon slices 3
  Stalk celery 1⁄2 , diced
  Onion 1 Small, diced
  Oil 3 Tablespoon
  Skim milk powder 1⁄4 Cup (4 tbs)
  Water 3⁄4 Cup (12 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Honey 2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Egg 1 , beaten
  Prepared mustard 1 Teaspoon
  Basil 1⁄4 Teaspoon
  Hard boiled eggs 2 , chopped
  Parsley 2 Teaspoon, chopped
Directions

Cook unpeeled potatoes in lightly salted boiling water to cover.
When cooked, drain and cool.
Peel and dice in one inch pieces.
Dice and saute bacon.
Drain on paper towels.
Discard bacon fat.
Saute celery and onion in oil.
Mix skim milk powder and water together (with a wire whisk, not in blender) and add vinegar, salt and honey.
Dissolve cornstarch in water, add egg and mustard.
Combine with milk mixture, add to sauteed vegetables and cook over low heat, stirring frequently, until thickened.
Remove from heat, add basil, and pour over potatoes.
Add chopped eggs and half of bacon.
Mix lightly.
Sprinkle chopped parsley and remaining bacon over the top for garnish.

Recipe Summary

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

Rate It

Your rating: None
3.98125
Average: 4 (16 votes)