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Ingredients
| red potatoes: 6 |
| bacon: 6 strips (diced) |
| onions: 1 (diced) |
| celery (chopped): 1/2 cup |
| chicken bouillon: 1 cube |
| water: 1/2 cup (boiling) |
| distilled vinegar: 1 cup |
| salt: 2 tsp |
| black pepper: 1/4 tsp |
| eggs: 1 (beaten) |
| parsley (chopped): 1/4 cup (fresh) |
Hot Red Potato Salad
Credit: AllRecipes
User rating:
"These well seasoned potatoes are very delicious and go great with ham! My family loves this dish on any occasion."
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Prep Time
15 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
Directions
- Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.
- Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
- Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
- Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.