Go Back
–+ servings

Hot Potato Salad with Franks

Adapted from a recipe in the Casserole Cook Book, page 42.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.