cateory: salads
Hot potato salad with bacon speck
Reviews: 198
Ingredients:
- 4 slices lean bacon
- 1/2 cup finely chopped onions
- 1/4 cup chopped celery
- 1 tablespoon flour
- 1/4 cup hot water
- 1/2 cup heavy cream
- 2 tablespoon Boiled Dressing
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups diced, hot, boiled potatoes
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped chives
- Additional heavy cream (optional)
- 2 hard-boiled eggs, sliced
- Boiled Dressing
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 cup vinegar
- 2 eggs, well beaten
- 1 tablespoon butter
How to make
Hot potato salad with bacon speck
Hot potato salad with bacon speck
- Cook bacon over medium heat until crisp.
- Remove and crumble.
- Drain off all fat except 1 tablespoon, return to medium 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 large 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
- Combine sugar, salt, and mustard in the top of a double boiler.
- Add vinegar. Stir to combine.
- 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.
Comments for
Hot potato salad with bacon speck
Hot potato salad with bacon speck
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