Covered Bridge Potato Salad |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share Ingredients:
10 potatoes |
2 small onions, minced |
1 carrot, diced |
3 stalks celery, diced |
18 olives, chopped |
8 eggs, hard cooked, sliced |
4 slices bacon, diced and fried |
2 tablespoons heaping flour |
1 cup sugar |
4 eggs, beaten |
1 tablespoon heaping dry mustard |
1 cup vinegar |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup water |
Directions:
1. Cook potatoes ib jackets until tender.
2. Peel and dice.
3. Combine potatoes, onions carrots celery olives and egg, set aside.
4. Add flour to grease from fried bacon and stir until it makes a smooth paste.
5. Combine sugar, eggs mustard, water vinegar, salt and pepper, mix well.
6. Add to flour paste.
7. Place over low heat.
8. Cook until thick, stirring constantly.
9. Pour over potatoe mixture, mix lightly.
10. Let stand in cold place for several hours.
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