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Hot Potato Salad With Franks Recipe
|Onion||1 Large, chopped|
|Regular all-purpose flour||1 1⁄2 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2513 Calories from Fat 1202
% Daily Value*
Total Fat 134 g206.3%
Saturated Fat 49.2 g245.8%
Trans Fat 0 g
Cholesterol 363.8 mg121.3%
Sodium 7613.1 mg317.2%
Total Carbohydrates 237 g79.1%
Dietary Fiber 25.5 g102%
Sugars 50.1 g
Protein 95 g190.8%
Vitamin A 27.8% Vitamin C 339.9%
Calcium 157.4% Iron 154.1%
*Based on a 2000 Calorie diet
Cook potatoes; wrap; refrigerate, along with onion.
Early on day:
Peel, slice, then refrigerate potatoes.
About 30 minutes before supper:
1. In large skillet, saute bacon slices until crisp; drain on paper towels; crumble.
2. Meanwhile, pour 2 tablespoons fat into Dutch oven; in it saute frankfurters, halved crosswise, until golden; remove; keep warm.
3. Into bacon fat left in Dutch oven stir flour, sugar, salt, and pepper; slowly stir in water and vinegar, half of crumbled bacon, chopped onion, and cold, sliced cooked potatoes. Simmer, covered, over low heat 10 minutes, or until hot, tossing occasionally.
4. Meanwhile, line sides of 1 1/2-quart casserole with franks as pictured; keep warm. Turn hot potato into center of casserole; sprinkle with rest of bacon.