Hot Tuna Potato Salad Recipe
Ingredients
| Bacon Slices | 6 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vinegar | 6 Tablespoon | |
| Water | 2 Tablespoon | |
| Celery seeds | 1 Teaspoon | |
| Egg | 1 , beaten | |
| 4 medium potatoes, cooked and cut into chunks | ||
| Celery | 3/4 Cup (16 tbs), diced | |
| Onion | 1 Medium, chopped | |
| Tuna | 1 Can (10oz), drained | |
| Seasoned salt | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook bacon until crisp.
Remove bacon and reserve 1/4 cup fat.
Add sugar, vinegar, water, and celery seeds to fat in skillet; bring to boil and simmer for 5 minutes.
Stir small amount of mixture into egg.
Put back in skillet, mix well, and remove from heat.
Pour mixture over potatoes, celery, onion, and tuna and mix well; season to taste.
Put in 1 1/2 quart casserole and crumble bacon on top.
Bake in preheated moderate oven (350° F.) for about 30 minutes.
Makes 4 to 6 servings.
Remove bacon and reserve 1/4 cup fat.
Add sugar, vinegar, water, and celery seeds to fat in skillet; bring to boil and simmer for 5 minutes.
Stir small amount of mixture into egg.
Put back in skillet, mix well, and remove from heat.
Pour mixture over potatoes, celery, onion, and tuna and mix well; season to taste.
Put in 1 1/2 quart casserole and crumble bacon on top.
Bake in preheated moderate oven (350° F.) for about 30 minutes.
Makes 4 to 6 servings.
Chef
