Mom's Healthy Baked Potato Salad
Hot or cold, this potato salad is delicious. The recipe serves 10, so prepare a big bowl for your next picnic! Even better, it features no mayonnaise, so you can indulge with less guilt.
Cooking Time31 min
Cooking MethodCasserole
Ingredients
- 3/4 cup uncooked bacon, diced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 3 tablespoon flour
- 1/3 water
- 2/3 cup cider vinegar
- 2/3 cup sugar
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 8 medium potatoes, cooked and cubed
Instructions
- Cook bacon in large skillet. Drain off fat and save. Measure fat and return 1/4 cup to skillet.
- Add celery and onion and cook 1 minute.
- Blend in flour.
- Stir in water and vinegar and cook, stirring constantly, until mixture is thick and bubbly.
- Stir in sugar, salt and pepper. Pour mixture over potatoes and bacon in a greased 3 quart casserole and mix lightly.
- Cover and bake in a 350 degree F oven for 30 minutes. Can be made a day ahead and refrigerated before baking.