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Savory Potato Salad

ID: 606 Salad

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

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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Savory Potato Salad
ID: 606 Salad
	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

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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.