Country Potato Salad
|Small new potatoes||1 Pound, cooked and peeled (10 In Number)|
|Torn lettuce||3 Cup (48 tbs)|
|Hard-cooked eggs||2 , diced|
|Thinly sliced green onion||3 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Seasoned salt||1 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
Leave very small potatoes whole; halve or quarter larger ones.
In bowl, combine potatoes, lettuce, eggs, and onion.
In skillet, cook bacon till crisp; drain, reserving 1/4 cup drippings.
Crumble bacon; add to salad.
To reserved drippings in skillet, add vinegar, seasoned salt, celery seed, and pepper.
Heat mixture to boiling then pour over potato mixture.
Toss quickly; serve immediately.