Hot Potato Salad Recipe
Ingredients
| Bacon Slices | 4 | |
| White onions | 2 Small, chopped | |
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| Chicken broth | 2 Tablespoon | |
| White vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Celery seeds | 1/4 Teaspoon, crushed | |
| Potatoes | 4 Medium, peeled | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Place bacon slices in a glass casserole, cover with paper towel to prevent splatter.
Cook on High 4 minutes.
Remove bacon and drain on a paper towel.
Cool and crumble bacon.
Set bacon bits aside.
Pour off all but 2 tablespoons of bacon fat.
Add onions and cook on High 2 minutes.
Stir in soup, chicken broth, vinegar, salt, pepper, sugar and celery seeds.
Cook on High uncovered 2 minutes; stir; cook 2 minutes more.
Add potato cubes and bacon bits; cook on High 30 seconds, stir; cook on High 30 seconds.
Sprinkle with parsley
Cook on High 4 minutes.
Remove bacon and drain on a paper towel.
Cool and crumble bacon.
Set bacon bits aside.
Pour off all but 2 tablespoons of bacon fat.
Add onions and cook on High 2 minutes.
Stir in soup, chicken broth, vinegar, salt, pepper, sugar and celery seeds.
Cook on High uncovered 2 minutes; stir; cook 2 minutes more.
Add potato cubes and bacon bits; cook on High 30 seconds, stir; cook on High 30 seconds.
Sprinkle with parsley
Chef
