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Bacon Potato Salad

Western.Chefs's picture
  Potatoes 8 Medium
  Bacon slices 5 , diced
  Onion 1 Medium, minced
  Flour 2 Tablespoon
  Vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄2 Dash (1 Speck)
  Diced celery 1⁄2 Cup (8 tbs)
  Hard cooked eggs 4 , shelled
  French dressing/Mayonnaise / salad dressing 1 Tablespoon (To Moisten)

Cook potatoes until tender.
Drain, cool or not as desired, then peel and dice—there should be about 5 c.
Saute the bacon and onion together in a skillet over low heat until bacon is browned and onion is tender.
Stir in the flour.
Then add the vinegar, water, salt, and pepper, and cook until mixture thickens, stirring constantly.
Remove from heat and pour over combined potatoes, celery, and eggs which have been diced.
Mix lightly with a fork and chill.
Just before serving, stir in enough salad dressing to moisten with a fork.

Recipe Summary

Side Dish

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