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Hot Potato Salad Recipe
|Potatoes||8 Medium (Cooked In Their Jackets Until Barely Tender)|
|Diced bacon||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Salt||2 Teaspoon (Scant)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1194 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 7.5 mg
Sodium 4132.1 mg172.2%
Total Carbohydrates 269 g89.8%
Dietary Fiber 32.7 g130.9%
Sugars 12.9 g
Protein 33 g65.6%
Vitamin A 51.1% Vitamin C 526.6%
Calcium 27% Iron 79.9%
*Based on a 2000 Calorie diet
Peel the hot potatoes and slice thin.
Cook the bacon until crisp.
Skim out, crumble over the potatoes, and add the onion to the bacon fat.
Cook the onion lightly, until it just begins to color, and then blend in the flour, salt, and pepper.
Stir in the vinegar mixed with the water, the celery seed, and the parsley.
Pour over the potatoes and toss lightly.
Serve at once, while still warm.