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Skillet Potato Salad

chef.alburt's picture
Ingredients
  Bacon slices 5
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Sweet pickle relish 2 Tablespoon
  Instant minced onion 1 Tablespoon
  Vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Chopped canned pimiento 1 Tablespoon
  Canned sliced potatoes 2 Pound, drained (2 Cans Of 1 Pound Each)
  Bologna 14 Ounce (1 Ring)
Directions

Fry bacon till crisp; remove from skillet; drain and crumble.
Drain off bacon fat and return 1 tablespoon to skillet.
Blend in soup, relish, onion, vinegar, salt, and pimiento.
Cook and stir till mixture comes to boiling.
Gently stir in the sliced potatoes and all but about 1 tablespoon crumbled bacon.
Score bologna ring and lay on top of salad in skillet; cover and simmer 10 minutes or till bologna is heated through.
Sprinkle remaining bacon over top.
Garnish with snipped parsley if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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4.316665
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2126 Calories from Fat 1105

% Daily Value*

Total Fat 123 g188.7%

Saturated Fat 46.1 g230.5%

Trans Fat 5.9 g

Cholesterol 242.8 mg80.9%

Sodium 6858.9 mg285.8%

Total Carbohydrates 194 g64.7%

Dietary Fiber 24.8 g99.1%

Sugars 19.3 g

Protein 58 g116.9%

Vitamin A 30.8% Vitamin C 199.4%

Calcium 41.4% Iron 90.7%

*Based on a 2000 Calorie diet

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Skillet Potato Salad Recipe