Name: Cleo’s Potato Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes -; 6 bacon strips, chopped -; 1/4 cup sugar -; 1 tablespoon all-purpose flour -; 1/2 cup water -; 1 large egg, lightly beaten -; 3 tablespoons cider vinegar -; 1 tablespoon grated onion -; 1 teaspoon celery seed -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 1 cup heavy whipping cream, whipped -; 4 hard-boiled large eggs, chopped -; 2 medium celery ribs, chopped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cleo’s Potato Salad

1. 3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes -

2. 6 bacon strips, chopped -

3. 1/4 cup sugar -

4. 1 tablespoon all-purpose flour -

5. 1/2 cup water -

6. 1 large egg, lightly beaten -

7. 3 tablespoons cider vinegar -

8. 1 tablespoon grated onion -

9. 1 teaspoon celery seed -

10. 1 teaspoon salt -

11. 1/2 teaspoon pepper -

12. 1 cup heavy whipping cream, whipped -

13. 4 hard-boiled large eggs, chopped -

14. 2 medium celery ribs, chopped -

How to cook deliciously - Cleo’s Potato Salad

1. Stage

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely.

2. Stage

Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan.

3. Stage

Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely.

4. Stage

Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.