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Hot Potato Salad

  Bacon slices 4
  White onions 2 Small, chopped
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Chicken broth 2 Tablespoon
  White vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Crushed celery seeds 1⁄4 Teaspoon
  Potatoes 4 Medium, baked, peeled and diced
  Chopped parsley 2 Tablespoon

Place bacon slices in a glass casserole, cover with paper towel to prevent splatter.
Cook on High 4 minutes.
Remove bacon and drain on a paper towel.
Cool and crumble bacon.
Set bacon bits aside.
Pour off all but 2 tablespoons of bacon fat.
Add onions and cook on High 2 minutes.
Stir in soup, chicken broth, vinegar, salt, pepper, sugar and celery seeds.
Cook on High uncovered 2 minutes; stir; cook 2 minutes more.
Add potato cubes and bacon bits; cook on High 30 seconds, stir; cook on High 30 seconds.
Sprinkle with parsley

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 868 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.6%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 18.8 mg6.3%

Sodium 2406.8 mg100.3%

Total Carbohydrates 187 g62.3%

Dietary Fiber 23.4 g93.8%

Sugars 24.7 g

Protein 23 g45.1%

Vitamin A 60.5% Vitamin C 327.9%

Calcium 45.1% Iron 46.7%

*Based on a 2000 Calorie diet

Hot Potato Salad Recipe