Hot German Potato Salad
Cooking for 2
Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.
SERVINGS: 2
CATEGORY: Salads
METHOD:
TIME: Prep: 10 min. Cook: 40 min.
Ingredients:
2 medium red potatoes, halved
2 bacon strips, diced
1/3 cup chopped onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1 tablespoon white vinegar
2 teaspoons sugar
Directions:
Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings.
In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm. Yield: 2 servings.
Nutrition Facts
One serving:1 cup
Calories: 245,Fat:13 g,Saturated Fat:5 g,Cholesterol:
Diabetic Exchange:
2 starch, 2 fat.
Beth Layman :)
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