Hot Potato Salad
Yield
6 servingsPrep
20 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
potatoes
cooked cubed |
|
| 1 ½ | cups |
apples
coarsley chopped |
*
|
| 10 | slices |
bacon
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
apple juice
or water |
|
| ⅓ | cup |
vinegar
|
|
| ⅓ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
potatoes
cooked cubed |
|
| 355 | ml |
apples
coarsley chopped |
*
|
| 1E+1 | slices |
bacon
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 23 | ml |
all-purpose flour
|
|
| 177 | ml |
apple juice
or water |
|
| 79 | ml |
vinegar
|
|
| 79 | ml |
sugar
|
|
Directions
In skillet, cook bacon.
Remove and drain. Pour off all but 3 tablespoons bacon fat, add onion and celery and stir fry 1 to 2 minutes.
Blend in flour.
Add juice and vinegar, stirring until mixture thickens.
Add sugar.
Preheat oven to 350℉ (180℃).
Place potatoes, apples, and crumbled bacon in greases 1½ quart casserole.
Add skillet mixture, mixing lightly.
Cover and bake 30 minutes.
