Red Potato Salad:
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Here is a great high cholesterol supporting dish which can be
served with any picnic fare. It goes great with Brats. |
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What you need. |
What you do. |
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2 lbs. Red baby potatoes. 2 tsp. Salt. Water. |
Scrub potatoes. Do not peel. Place in a sauce pan with salt.
Cover with water and boil, covered until potatoes are just done,
not mushy. Allow to cool. |
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4 or five large eggs. Water. |
Boil eggs in water in a covered sauce pan. A good method is to
cover the eggs with cold water. Cover the pan and bring water
to a boil. Turn off the heat and leave the pan covered until
it has cooled. |
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Cut eggs and potatoes into bite sized pieces. |
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1/2 lb. bacon chopped. |
In a skillet, fry bacon until almost crisp. |
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1 cup chopped onion. 1 cup chopped celery. 1 cup of red or green
chopped pepper. 1 tsp. crushed basil. 1 tsp. crushed tarragon.
1 tsp. dill seed. 1 tsp. celery seed. Salt and ground black pepper. |
Dump all ingredients except salt and pepper into the skillet
and toss until mixed and coated with bacon fat. Salt an pepper
to taste. Heat and keep warm until ready to serve. |
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1/4 cup chopped parsley. |
Garnish with parsley before serving. |