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Hot Winter Salad

List of Ingredients




Servings: 6

Ingredients:

1 package Dehydrated Scalloped Idaho Potatoes, reserve sauce mix
2 1/4 cups boiling water
2 teaspoons mustard seeds
1 teaspoon dry mustard
2 tablespoons sugar
1/2 cup boiling water
1/4 cup cider vinegar
1/2 pound sliced bacon
6 scallions or green onions, tops included, sliced
1/4 cup chopped fresh parsley
4 hard boiled eggs, riced* or diced.
Directions:

In a 3-quart saucepan combine potatoes, 2 1/4 cups water and mustard seeds. Bring to boil; simmer for 20 minutes, or until potatoes are tender. Set aside.
In small bowl combine reserved sauce packet, dry mustard, sugar, 1/2 cup water and vinegar. Set aside. Fry bacon until crisp; crumble and set aside. Discard all but 4 tablespoons fat. Quickly sauté onions just to heat through. Add mustard-vinegar mixture; mix well. Carefully fold in potatoes including liquid and crumbled bacon. Summer for 5 minutes.
Garnish with parsley and riced eggs or diced eggs.

*To rice hard-cooked eggs, separate whites from yolks and grate separately with cheese grater.


Recipe