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Hot Hamburger Potato Salad

Ingredients
  Potatoes 2 1⁄2 Pound
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1 Dash
  Chopped onion 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
  Chuck 1 Pound, ground
  Garlic salt 1⁄2 Teaspoon
  Canned pimento strips 1⁄2 Cup (8 tbs)
Directions

Early on day:
1. Cook potatoes in skins until tender. Cool; peel and slice. Measure 6 cups.
2. Combine oil, vinegar, salt, pepper, onion, and parsley; toss with potato slices. Refrigerate.
3. Brown chuck in skillet, stirring to keep meat separated in particles; sprinkle with garlic salt; refrigerate. About 1 hour before supper:
1. Start heating oven to 400°F.
2. In greased 2-quart casserole, layer potato mixture with browned meat, reserving about 1/2 cup meat.
3. Arrange reserved meat in rows on top; then decorate with strips of pimento.
4. Bake, covered, 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Potato

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