It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bacon and Egg Potato Salad
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- #47601
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds cooked, peeled and cubed potatoes
1/4 cup chopped green onions
1/3 cup lemon juice from concentrate
1/3 cup water
1/4 cup vegetable oil
1 1/2 teaspoon celery salt
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
4 slices bacon, cooked and crumbled
3 hard-cooked eggs, chopped
1/4 cup grated Parmesan cheese
3 tablespoons chopped parsley
directions
In large bowl, combine potatoes and onions.
In a small saucepan, combine lemon juice, water, oil, celery salt, Worcestershire, mustard and pepper, bring to a boil.
Pour over potato mixture, mix well. Cover, chill overnight to blend flavors.
Remove from refrigerator 30 minutes before serving, stir in bacon, eggs, Parmesan cheese and parsley. Refrigerate leftovers.
added by
cloneme
nutrition data
Nutritional data has not been calculated yet.
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