Right-in-the-Skillet Potato Salad


Serves: 7
Total Calories: 135

Ingredients

2 pounds potatoes
6 slices bacon
1/4 cup bacon drippings
1 1/2 tablespoons flour
1 cup water
1/3 cup vinegar
1 3/4 teaspoons salt
1/8 teaspoon pepper
1 tablespoon sugar
1 cup chopped celery
1 head Romaine lettuce, broken
1 medium onion, chopped
6 radishes, sliced thin
2 teaspoons celery seed

Directions:

1. Cook potatoes in jackets; peel and slice.

2. Cook bacon, drain, and crumble. Set aside. Add flour to bacon drippings in skillet; add water, stirring until smooth; add vinegar, salt, pepper, and sugar.

3. Cook sauce over low heat until thickened.

4. Add 1 layer each of potato, then celery, romaine, and onion, repeating until all are used. Pour on sauce.

5. Toss the salad with spatula taking care not to break potato slices.

Sprinkle radishes, bacon, and celery seed over top. Keep warm while serving.

Nutritional Facts:

Serves: 7
Total Calories: 135
Calories from Fat: 26

This Right-in-the-Skillet Potato Salad recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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