Hot Dutch Potato Salad
Hot Dutch Potato Salad recipe
Yield
4 cupsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
vinegar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
hard-boiled |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | quart |
potatoes
hot, cooked, cubed |
*
|
| ¼ | cup |
carrots
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
vinegar
|
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
hard-boiled |
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 0.9 | l |
potatoes
hot, cooked, cubed |
*
|
| 59 | ml |
carrots
|
|
Directions
Dice bacon and pan fry.
Add chopped onion and green pepper.
Cook 3 minutes.
Add vinegar, salt, pepper, sugar and beaten egg.
Cook slightly.
Add cubed potatoes, grated carrot and diced hard-cooked eggs.
Blend and serve hot.
