Makeover Cleo's Potato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This recipe is perfect for family gatherings, and now that it's much healthier, you can enjoy it all summer long. Joan Hallford â North Richland Hills, Texas Ingredients:
6 large potatoes |
6 bacon strips, diced |
1/4 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup water |
1 egg, lightly beaten |
2 cups fat-free miracle whip |
3 tablespoons cider vinegar |
1/2 cup heavy whipping cream, whipped |
2 medium celery ribs, sliced |
2 hard-cooked eggs, chopped |
1 tablespoon grated onion |
1 teaspoon celery seed |
1/2 teaspoon salt |
Directions:
1. Scrub and cube potatoes; place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool to room temperature.
2. Meanwhile, in a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Add sugar and flour to the pan; stir in water until blended. Cook and stir over medium-high heat until thickened and bubbly.
3. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and cool completely. Stir in Miracle Whip and vinegar. Fold in cream.
4. In a large bowl, combine the potatoes, celery, eggs, onion, celery seed and salt. Add dressing and bacon; stir until blended. Chill until serving. Yield: 16 servings (3/4 cup each).
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