Recipe for cooking hot potato salad with bacon specks

Super Salad Recipes :: Potato Salads

Hot Potato Salad with Bacon Specks (Mennonite)

Posted by Olga at recipegoldmine.com 2004/2/29 16:12

4 slices lean bacon
1/2 C. chopped finely onions
1/4 C. chopped celery
1 Tbsp. flour
1/4 C. hot water
1/2 C. heavy cream
2 Tbsp. Boiled Dressing
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 C. diced, hot, boiled potatoes
1 Tbsp. chopped finely parsley
1 tsp. chopped finely chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced

Cook bacon over med. heat until crisp. Remove and crumble. Drain off all fat except 1 Tbsp., return to med. heat, add onions and celery. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a lrg. bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.

Boiled Dressing
1/2 C. sugar
1/2 tsp. salt
1 tsp. dry mustard
1/2 C. vinegar
2 eggs, well beaten
1 Tbsp. butter

Mix together sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to Mix together. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.