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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: 
0 Minutes

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