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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The potatoes in this sald are twice cooked. This is a great side to any picnic, BBQ or anything else you want to serve it with! Ingredients:
3 large red potatoes |
1/2 med. yellow onion |
1/2 med. green bell pepper |
3 tblsp. butter or margarine (for cooking) |
salt & course ground pepper (to taste) |
2/3 cup kraft miracle whip dressing |
1 boiled egg - sliced |
4 slices cooked, crumbled bacon |
Directions:
1. Peel and cube potatoes, then place in pot and cover with water.
2. Sprinkle a little salt in water and boil potatoes until just able to pierce with fork. Drain.
3. Grate onion and bell pepper into small minced pieces.
4. I use a hand cheese grater, but you can use a food processor.
5. Place potatoes, onion and bell pepper in an air tight bowl.
6. Put lid on bowl and flip bowl upside down a few time to mix.
7. Place in fridge and chill for up to 24 hours.
8. The longer they sit the more flavor they will have.
9. When ready to make salad, heat skillet and melt butter over med.-high heat, add potato/onion/peppers sprinkle with salt and pepper and cook until browned.
10. Place in bowl and let cool.
11. When cooled, mix potato mixture, Miracle Whip and 3/4 of bacon pieces in bowl, lay egg slices on top of salad and sprinkle with remaining bacon.
12. Refrigerate until ready to serve.
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