Covered Bridge Potato Salad - cooking recipe
Ingredients
-
10 potatoes
2 small onions
1 carrot
3 stalks celery
18 olives
8 hard-cooked eggs
4 slices bacon
2 Tbsp. (heaping) flour
1 c. sugar
4 eggs, beaten
1 Tbsp. (heaping) dry mustard
1 c. vinegar
1 tsp. salt
1/4 tsp. pepper
Preparation
-
Cook potatoes in jackets until tender; peel and dice.
Mince onions, dice carrot and celery.
Chop olives; slice hard-cooked eggs.
Combine potatoes, onions, carrots, celery, olives and sliced eggs; set aside.
Dice bacon; fry until crisp.
Stir in flour to make a smooth paste.
Combine sugar, eggs, mustard, 1 cup water, vinegar, salt and pepper; mix well.
Add to flour paste.
Place over low heat; cook until thick, stirring constantly.
Pour over potato mixture; mix lightly.
Let stand in cold place for several hours.
Yield:
12 servings.
Leave a comment