Hot Potato Salad with Franks
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Round Baking Pan (8 inch)
Ingredients
- 8 slices bacon, chopped
- ¼ cup onion, diced
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- dash black pepper
- ⅓ cup vinegar
- ¼ cup water
- 3 tablespoons mayo
- 4 cups cooked potatoes, diced, Shortcut
- 500 grams hot dogs, cut in half crossways
- 2 hard boiled eggs, peeled, sliced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon celery seed
Instructions
- Cook the bacon until crisp, add the onion and cook until onion is tender but not browned.
- Stir in the flour, sugar, salt, and add pepper as desired.
- Stir in water and vinegar, cook and stir until thickened.
- Remove from heat and stir in the mayo.
- Add the potatoes to a large mixing bowl, sprinkle with ¾ teaspoon salt, toss to mix together. Pour sauce from the pan on to the potatoes, toss to coat.
- Preheat your oven to 180° C (350° F), get out a 8 inch round baking dish.
- Stand the hot dog pieces up around the outer edge of the pan, and pile the potatoes into the center.
- Bake for 20 minutes or until hot.
- Decorate with the egg slices and parsley.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Cubed Potatoes (Pressure Cooker), Hard Boiled Chicken Eggs.
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