HOT POTATO SALAD
4 cups cubed pared potato
Boiling water
Salt
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup coarsely chopped green bell pepper
2 raw eggs
1/4 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon ground black pepper
2 hard-cooked eggs, sliced (for garnish)
Cook potatoes in 1 inch boiling water with 1 teaspoon salt, covered, until tender - about 20 minutes. Drain well.
In large skillet, saute bacon until almost crisp. Add onion and green pepper, saute, stirring, 3 minutes.
In small bowl, beat raw eggs; add vinegar, sugar and pepper; mix well.
Gradually add egg mixture to bacon mixture. Cook over medium heat, stirring until mixture thickens. Remove from heat.
Add drained potatoes; toss lightly to combine. Turn into warm serving dish. Garnish with sliced egg.
Makes 6-8 servings
Source: McCall's magazine, January 1978
4 cups cubed pared potato
Boiling water
Salt
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup coarsely chopped green bell pepper
2 raw eggs
1/4 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon ground black pepper
2 hard-cooked eggs, sliced (for garnish)
Cook potatoes in 1 inch boiling water with 1 teaspoon salt, covered, until tender - about 20 minutes. Drain well.
In large skillet, saute bacon until almost crisp. Add onion and green pepper, saute, stirring, 3 minutes.
In small bowl, beat raw eggs; add vinegar, sugar and pepper; mix well.
Gradually add egg mixture to bacon mixture. Cook over medium heat, stirring until mixture thickens. Remove from heat.
Add drained potatoes; toss lightly to combine. Turn into warm serving dish. Garnish with sliced egg.
Makes 6-8 servings
Source: McCall's magazine, January 1978
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and without prior notification or explanation. Failure to follow the guidelines
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