Title: Hot Potato Salad With Bacon
Categories: Salads, Vegetables
Yield: 6 servings
6 potatoes -- 2 pounds
1 c chopped onions
3 TB fresh parsley -- chopped
1 ts salt
1/4 ts black pepper
2/3 c vinegar
1/3 c water
1 1/2 ts sugar
1 egg
1/3 c salad oil
: bacon -- cooked to crisp
1. Scrub potatoes and cook with skin on in enough
water to cover. Cover pan and cook until tender, about
25-30 minutes. Drain potatoes and shake pan over low
heat to dry potatoes. Peel and cut into about 1/4-inch
pieces. 2. Place in a large bowl and toss with the 1
cup chopped onions, chopped parsley, salt and black
pepper. 3. Combine 2/3 cup vinegar, 1/3 cup water and
1-1/2 teaspoon sugar in a small pan; heat to boiling.
4. Place the egg into a small bowl and beat slightly
with a wire whisk. Continue beating while slowly
pouring in the vinegar mixture. Slowly pour in the
salad oil, whisking constantly. 5. Immediately pour
this mixture over the warm potatoes and stir to coat
evenly. Place the potatoes into a large skillet over
low heat until heated throughout. Cook the bacon until
crisp; drain, crumble and sprinkle over potatoes.
Serve immediately.
