Hot Potato Salad Recipe
Ingredients
| Lean bacon slice | 4 | |
| Onions | 1/2 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Flour | 1 Tablespoon | |
| Hot water | 1/4 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 2 tbsp boiled dressing | ||
| Vinegar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Boiled potatoes | 4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, finely chopped | |
| 1 tsp finely chopped chives additional heavy cream (optional) | ||
| Hard-boiled eggs | 2 , hardboiled | |
Directions
Cook bacon over medium heat until crisp.
Remove and crumble.
Drain off all fat except 1 tbsp, return to medium heat, add onions and celery.
Stir in flour to coat the vegetables.
Add water, stir and cook till thickened.
Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper.
Pour over the potatoes in a large bowl.
Add the parsley and chives.
Mix well to blend flavours.
Add more cream if desired, taste, add salt if desired.
Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
Remove and crumble.
Drain off all fat except 1 tbsp, return to medium heat, add onions and celery.
Stir in flour to coat the vegetables.
Add water, stir and cook till thickened.
Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper.
Pour over the potatoes in a large bowl.
Add the parsley and chives.
Mix well to blend flavours.
Add more cream if desired, taste, add salt if desired.
Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
Chef
