Salads and Dressings, Vegetables

Rhineland Potato Salad

  • 1/2 pound Bacon
  • 3/4 cup Onions, chopped
  • 6 cups Potatos, cubed
  • 3/4 cup Mayonnaise
  • 1/4 cup Mustard
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1/4 cup Sugar

    • CHOP AND BROWN BACON, ADD ONION AND COOK UNTIL TRANSPARENT. DRAIN.

    BOIL POTATOES TIL TENDER. DRAIN.

    COMBINE MAYO, MUSTARD, SALT, PEPPER, AND SUGAR. ADD BACON AND ONION, TOSS WITH POTATOES. POUR INTO CASSEROLE OR IN DOUBLE LAYER OF FOIL. BAKE CASSEROLE IN OVEN FOR 30 MINUTES AT 350º OR PLACE FOIL PACKAGE ON GRILL FOR 30 MINUTES TO HEAT THROUGH.

    ***REAL MAYO MUST BE USED. SALAD DRESSING DOES NOT WORK AS A SUBSTITUTE IN THIS RECIPE.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!