- 6 bacon strips
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoon sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon celery seed
- 1/8 teaspoon pepper
- 3/4 cup water
- 1/2 cup vinegar
- 5 medium potatoes (about 2 pounds), peeled, cooked and sliced
- In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm. Yield: 4-6 servings.
Originally published as Hot Potato Salad in Taste of Home October/November 1993, p13
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