Bologna And German Potato Salad Recipe
Ingredients
| Bacon Slices | 4 | |
| 1 1/3 cups hash brown potatoes | ||
| Water | 1 2/3 Cup (16 tbs) | |
| Parsley flakes | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 teaspoons instant minced onion or 3 green onions, sliced | ||
| Sugar | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| White vinegar | 1/4 Cup (16 tbs) | |
| 1 ring (12 oz.) bologna | ||
Directions
Place bacon in 2-quart casserole.
Cook covered with one or two paper towels, 2 1/2 to 3 minutes or until crisp.
Remove paper towel and bacon, leaving extra drippings in casserole.
Add potatoes and 1 2/3 cups water.
Cook covered, 6 minutes.
Stir in crumbled bacon and remaining ingredients except bologna, mixing well.
Arrange evenly in casserole.
Top with ring of bologna.
Cook covered, 4 minutes, 30 seconds or until hot.
Cook covered with one or two paper towels, 2 1/2 to 3 minutes or until crisp.
Remove paper towel and bacon, leaving extra drippings in casserole.
Add potatoes and 1 2/3 cups water.
Cook covered, 6 minutes.
Stir in crumbled bacon and remaining ingredients except bologna, mixing well.
Arrange evenly in casserole.
Top with ring of bologna.
Cook covered, 4 minutes, 30 seconds or until hot.
Chef
