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Savory Potato Salad |
606 | Salad |
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Yield/Servings: 6 servings |
Ingredients: |
6 medium potatoes (2 lbs.) 1 tsp. salt water 2 hard-cooked eggs, chopped 1 cup chopped celery 1/2 carrot, pared and shredded 1/4 cup parsley, chopped 4 slices bacon 1/3 cup onion, chopped | 1/3 green pepper, chopped 1/2 large clove garlic, minced 1/4 cup cider vinegar 1 tbs. Dijon-type mustard 1 tbs. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. Tabasco pepper sauce 1 egg, beaten |
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Instructions: |
Place unpared potatoes in saucepan; sprinkle with 1 tsp. salt. cover with water. Place over high heat and bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender when pierced with a fork.
Drain and cool 10 minutes or until potatoes are cool enough to handle. Remove peel, cut into 1/2-inch cubes and place in large bowl. Add eggs, celery, carrot and parsley. In medium skillet, cook bacon until lightly browned; remove from pan, crumble and reserve. Add onion, green pepper, and garlic; cook until tender. Stir in vinegar and seasonings; heat to boiling. Stir a little warm sauce into beaten egg and return to skillet.
Cook, stirring constantly, until sauce thickens. Do not boil. Add to potato salad; mix well. Top with crumbled bacon. Serve warm, at room temperature or cold. |
| Submitted by: Creative Cooking USA |
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