Hot Potato Salad Skillet

Hot Potato Salad Skillet

3 slices bacon
6 frankfurters, cut in fourths
4 cups diced raw potatoes.
2 tablespoons chopped onion
1 cup boiling water
1 tall can evaporated milk
1/4 cup vinegar
2 tablespoons prepared mustard
1 teaspoon salt
few grains pepper
2 tablespoons chopped parsley

Method:

  1. Fry bacon in large skillet over low heat until crisp (or use electric skillet)
  2. Remove bacon and drain on paper towel. Add frankfurter chunks to bacon fat and brown lightly.  Also remove browned franks from fat and drain.
  3. Add potato and onion to bacon fat. Cook over low heat, stirring, until most of fat is absorbed and onions are transparent.
  4. Add water and evaporated milk (1.66 cups) and continue cooking over low heat until potatoes are tender and sauce starts to thicken, about 20 to 25 minutes. Stir occasionally.
  5. Combine vinegar, mustard, salt and pepper.  When potatoes are tender, add frankfurters, then slowly add vinegar mixture, stirring constantly to blend thoroughly.
  6. Remove from heat and stir in parsley.  Crumble bacon and sprinkle on top.  Serve hot. 

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