Garden Potato Salad Recipe
Ingredients
| 6 medium-size potatoes, pared and diced | ||
| Lima beans package | 2 , frozen | |
| Bacon | 1/2 pound, sliced | |
| Sugar | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cider vinegar | 3 Tablespoon | |
| Water | 3 Tablespoon | |
| Radishes | 1 Cup (16 tbs), sliced | |
Directions
MAKING
1 In a large saucepan, cook potatoes, covered, with frozen lima beans in boiling salted water for 10 minutes, or until both the vegetables are tender
2 Drain and place in a large bowl.
3 Cut bacon slices crosswise into quarters.
4 Saute until crisp in a medium-size frying pan.
5 Remove and drain on paper towels.
6 Pour all the drippings from the frying pan, then measure 3 tablespoonfuls and return to the pan.
7 Stir in sugar, salt, pepper, vinegar and water; heat to boiling.
8 Pour over the vegetables and toss lightly to mix.
SERVING
9 Just before serving, arrange radish slices, overlapping, around the top; mound bacon in the center.
1 In a large saucepan, cook potatoes, covered, with frozen lima beans in boiling salted water for 10 minutes, or until both the vegetables are tender
2 Drain and place in a large bowl.
3 Cut bacon slices crosswise into quarters.
4 Saute until crisp in a medium-size frying pan.
5 Remove and drain on paper towels.
6 Pour all the drippings from the frying pan, then measure 3 tablespoonfuls and return to the pan.
7 Stir in sugar, salt, pepper, vinegar and water; heat to boiling.
8 Pour over the vegetables and toss lightly to mix.
SERVING
9 Just before serving, arrange radish slices, overlapping, around the top; mound bacon in the center.
Chef
