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Garden Potato Salad

New.Wife's picture
Ingredients
  Potatoes 6 Medium, pared and diced
  Frozen lima beans 20 Ounce (2 Packages, 10 Ounces Each)
  Sliced bacon 1⁄2 Pound
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cider vinegar 3 Tablespoon
  Water 3 Tablespoon
  Sliced radishes 1 Cup (16 tbs)
Directions

MAKING
1 In a large saucepan, cook potatoes, covered, with frozen lima beans in boiling salted water for 10 minutes, or until both the vegetables are tender
2 Drain and place in a large bowl.
3 Cut bacon slices crosswise into quarters.
4 Saute until crisp in a medium-size frying pan.
5 Remove and drain on paper towels.
6 Pour all the drippings from the frying pan, then measure 3 tablespoonfuls and return to the pan.
7 Stir in sugar, salt, pepper, vinegar and water; heat to boiling.
8 Pour over the vegetables and toss lightly to mix.

SERVING
9 Just before serving, arrange radish slices, overlapping, around the top; mound bacon in the center.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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