RECIPES / Sides
This was my grandmother's recipe. She was a "plain" cook but a good one. Everyone likes this and it is a no-fail recipe that I've been taking to picnics for years.
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Potato Salad
INGREDIENTS
3 Hard Boiled Eggs
1/2 Cup Vinegar
3/4 Cup White Sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons bacon fat (butter or margarine)
7 strips bacon
8 large potatoes
1 chopped onion
paprika
Instructions
Saute bacon until crisp (save 2 T of the fat. Beat eggs, sugar, bacon fat and seasonings. Cook in a double boiler until thick stirring constantly. cool and place in a covered jar in the refrigerator. When ready to use thin with a little cream. Keeps 2 weeks and is good on potato salad or cole slaw. To make potato salad: pare 8 big potatoes and cut into chunks. Cook until tender. drain and combine with 1 chopped onion, crumbled bacon, 3 sliced hard boiled eggs and sprinkle the top with paprika (the sweet kind not the hot kind)
for cole slaw: combine 6 cups of shredded cabbage, 1/2 chopped green bell pepper, 2 small white onions (grated), and 2 stalks of celery chopped fine. Mix and add dressing 1 tablespoon at a time.
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RECIPE FACTS

Servings: 8-10

Nutritional information per serving

unknown

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