Skillet Potato Salad Recipe
Ingredients
| Bacon Slices | 5 | |
| 1 10 1/2-ounce can condensed cream of celery soup | ||
| Sweet pickle relish | 2 Tablespoon | |
| Instant minced onion | 1 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pimiento | 1 Tablespoon, chopped | |
| 2 1-pound cans sliced potatoes, drained | ||
| 1 14-ounce bologna ring | ||
Directions
Fry bacon till crisp; remove from skillet; drain and crumble.
Drain off bacon fat and return 1 tablespoon to skillet.
Blend in soup, relish, onion, vinegar, salt, and pimiento.
Cook and stir till mixture comes to boiling.
Gently stir in the sliced potatoes and all but about 1 tablespoon crumbled bacon.
Score bologna ring and lay on top of salad in skillet; cover and simmer 10 minutes or till bologna is heated through.
Sprinkle remaining bacon over top.
Garnish with snipped parsley if desired.
Drain off bacon fat and return 1 tablespoon to skillet.
Blend in soup, relish, onion, vinegar, salt, and pimiento.
Cook and stir till mixture comes to boiling.
Gently stir in the sliced potatoes and all but about 1 tablespoon crumbled bacon.
Score bologna ring and lay on top of salad in skillet; cover and simmer 10 minutes or till bologna is heated through.
Sprinkle remaining bacon over top.
Garnish with snipped parsley if desired.
Chef
