Recipe By : Taste of Home, June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds red potatoes -- cooked and sliced
3 hard-cooked eggs -- chopped
1/2 cup onion -- chopped
1/2 cup celery -- chopped
6 bacon strips -- diced
2 tablespoons sugar
4 teaspoons all-purpose flour
2 tablespoons vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
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.
