Bacon Potato Salad
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
6 slices bacon
4 eggs, beaten
4 T. sugar
4 T. vinegar
1 T. flour
1 T. bacon drippings
8 boiled potatoes, diced
1 c. celery, chopped
4 hard boiled eggs, diced
1 T. onion, grated
1 tsp. celery seed
1 c. prepared salad dressing
1 c. heavy cream
1 tsp. salt
Recipe
In a skillet at a med. heat, fry the bacon. When brown, remove and
drain the bacon on paper towels.
Reserve the bacon drippings.
Crumble the bacon, and set aside.
In a small pan, on low heat, add eggs, sugar, and vinegar.
Whip in the flour, and cook until the mixture thickens.
Add the bacon drippings, and blend.
Pour the ingredients into a mixing bowl, and allow it to cool.
In a lg. mixing bowl, combine the potatoes, celery, and hard-boiled
eggs.
Add the onion and celery seed.
When dressing is cooled, add the prepared salad dressing, cream, and
salt.
Carefully beat the dressing, then pour it over the potato mixture.
Using a wooden spoon to mix it well., but do not over mix it. Don't
do more than 5 turns of the wooden spoon.
Put the potato salad into the serving bowl, then sprinkle crumbled
bacon over the top.
Cover with plastic wrap, and set in the refrigerator to chill, for
about 1 hr.
For a smoother taste, make your potato salad at least 1 day ahead.
Makes 12 servings
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