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Bacon Potato Salad




Source of Recipe


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List of Ingredients




6 slices bacon

4eggs, beaten

4 tablespoon sugar

4 tablespoons vinegar

1 tablespoon flour

1 tablespoon bacon drippings

8 boiled potatoes, diced

1 cup celery, chopped

4 hard-boiled eggs, diced

1 tablespoon onion, grated

1 teaspoon celery seed

1 cup prepared salad dressing

1 cup heavy cream

1 teaspoon salt


Recipe



In a skillet at a moderate heat, I fry the bacon. When brown, I remove and drain the bacon on paper towels. I reserve the bacon drippings.
I crumble the bacon and set it aside.
To make the dressing, I use a saucepan at low heat. To the saucepan, I add in the eggs, sugar and vinegar. Then I whip in the flour and cook until the mixture thickens. I add the bacon drippings and blend. I pour the ingredients into a mixing bowl and allow it to cooling.
In a large mixing bowl, I combine in the potatoes, celery, and hard-boiled eggs. Next, I add in the onion and celery seed.
When dressing has cooled, I add the prepared salad dressing, cream, and salt. I carefully beat the dressing. Then I pour it over the potato mixture. Using a wooden spoon, I want it well mixed; however, I don’t want to over mix it. I don’t want to do more than 5 turns of the wooden spoon.
I put the potato salad into the serving bowl. Then, I sprinkle the crumbled bacon over the top. I cover with plastic wrap and set in the refrigerator to chill for about 1 hour.