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Savory Potato Salad

  Yield/Servings: 6 servings  
6 medium potatoes (2 lbs.)
1 tsp. salt
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
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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