- 6 red potatoes
- 6 slices bacon, diced
- 1 onion, diced
- 1/2 cup chopped celery
- 1 cube chicken bouillon
- 1/2 cup boiling water
- 1 cup vinegar
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- 1/4 cup chopped fresh parsley
- Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.
- Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.
- Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.
- Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.
04/12/2018
recipepes.com
Hot Red Potato Salad, recipe
PT15M
PT1H
5
455 calories
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