Potato Salad Peninsula

Serves: 10
Total Calories: 81


6 cups russet potatoes cubed, cooked
1 1/3 cups celery chopped
1 onion minced
2 teaspoons parsley finely chopped fresh
10 slices bacon crisply fried and drained, reserve drippings
2 eggs beaten
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup tarragon vinegar
1 1/2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon savory powdered savory
1/2 teaspoon dry mustard
1/4 cup water cold
1/4 cup bacon drippings
6 to 8 cups salad greens
4 tomatoes chilled


Toss together potatoes, celery, onion and parsley. Crumble fried bacon into potato mixture. Set aside. In another bowl, mix the eggs, sugar, vinegars, salt, pepper and savory. Make a smooth paste with mustard and water and add to egg mixture. Pour into bacon drippings in skillet. Cook and stir until smooth and thickened. Add to potato mixture. Mix thoroughly. Cover and chill overnight or for 4 to 6 hours.

Serve mounded on bed of assorted salad greens garnished with tomato wedges.

Nutritional Facts:

Serves: 10
Total Calories: 81
Calories from Fat: 35

This Potato Salad Peninsula recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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