| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Salads | 8 | Servings |
INGREDIENTS
| 2 | lb | Red potatoes; cooked and sliced |
| 3 | Hard-cooked eggs; chopped | |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 6 | Bacon strips; diced | |
| 2 | tb | Sugar |
| 4 | ts | All-purpose flour |
| 2 | tb | Vinegar |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 3/4 | c | Milk |
INSTRUCTIONS
In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon is crisp, stirring after each minute. Remove bacon to paper towel to drain; reserve 2 tablespoons drippings. Stir sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. Microwave on high for 5-6 minutes, stirring every 2 minutes until thickened. Pour over potato mixture; toss. Top with bacon. Serve immediately. Yield: 8 servings. Editor's note: This recipe was tested in a 700-watt microwave. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #685 by NGavlak2@aol.com on Jul 21, 1997
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