Hot Beef Potato Salad Recipe
Ingredients
| Potatoes | 6 Medium | |
| 1 3-ounce package sliced smoked beef, snipped | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Butter margarine | 3 Tablespoon | |
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| 1/3 cup reconstituted nonfat dry milk or fluid milk | ||
| Vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| American Cheese | 2 Ounce, shredded | |
Directions
Cook potatoes in boiling, salted water till tender; drain, peel, and dice (about 6 cups].
Keep potatoes warm.
In skillet cook beef, onion, and green pepper in margarine till vegetables are tender but not brown.
Blend in soup, milk, vinegar, and salt.
Gently stir in warm potatoes.
Heat through.
Sprinkle cheese atop potato mixture; cover and heat just till cheese begins to melt, about 3 or 4 minutes.
Keep potatoes warm.
In skillet cook beef, onion, and green pepper in margarine till vegetables are tender but not brown.
Blend in soup, milk, vinegar, and salt.
Gently stir in warm potatoes.
Heat through.
Sprinkle cheese atop potato mixture; cover and heat just till cheese begins to melt, about 3 or 4 minutes.
Chef
