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Baked Potato Salad

Fondue.Chef's picture
Ingredients
  Bacon slices 8
  Chopped onion 1⁄2 Cup (8 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sugar 1 Tablespoon
  Sliced cooked potatoes 3 Cup (48 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped pimiento 1⁄2 Cup (8 tbs)
Directions

Cook bacon until crisp.
Drain on paper towels.
Break into pieces.
Measure 6 tablespoons bacon fat in skillet.
Add onion, vinegar, salt, pepper and sugar and bring to a boil.
Lightly stir remaining ingredients, including bacon, into hot vinegar mixture.
Spoon into a buttered 1-quart casserole.
Bake, uncovered, in a 375° F.oven for 20 minutes.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Toss potatoes in casserole with a fork just before putting in oven.
Add 10 to 15 minutes to baking time.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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