Bavarian Potato Salad Bowls Recipe
Ingredients
| 6 medium-size potatoes, pared and diced | ||
| Celery | 1 Cup (16 tbs), diced | |
| 1/2 cup diced dill pickles | ||
| 1 medium-size onion, chopped | ||
| Bacon Slices | 12 , halved | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cider vinegar | 2 Tablespoon | |
| Water | 2 Tablespoon | |
Directions
1. Cook potatoes in boiling salted water in a large saucepan 10 minutes, or just until tender; drain, then shake the pan gently over low heat to dry potatoes. Stir in celery, pickles and onion; cover and keep warm.
2. Cook bacon until crisp in a medium-size skillet; remove and drain on paper toweling. Crumble bacon and add to potato mixture.
3. Pour off all drippings from pan into a cup, then measure 2 tablespoons back into pan. Stir in brown sugar, salt, pepper, vinegar and water; heat, stirring constantly, to boiling.
4. Pour over potato mixture; toss lightly until dressing is absorbed. Divide salad among 6 individual bowls or spoon into a large serving bowl.
2. Cook bacon until crisp in a medium-size skillet; remove and drain on paper toweling. Crumble bacon and add to potato mixture.
3. Pour off all drippings from pan into a cup, then measure 2 tablespoons back into pan. Stir in brown sugar, salt, pepper, vinegar and water; heat, stirring constantly, to boiling.
4. Pour over potato mixture; toss lightly until dressing is absorbed. Divide salad among 6 individual bowls or spoon into a large serving bowl.
Chef
