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Mom Rieck's Potato Salad
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Mom Rieck's Potato Salad

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 lb salad potatoes
4 stalk s celery, diced
3 hard cooked eggs, diced
6 slices Oscar Mayer Bacon
1 cup vinegar
1 cup water
1 cup sugar
4 oz water
3 Tbsp flour
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Let's Make It
1
Boil potatoes, not too soft. Cut up celery, eggs and set aside.
2
Cut bacon and brown in frying pan. Add vinegar, 1 cup of water and sugar. Bring to a slow boil-stirring so sugar dissolves. Put 4 oz. water and flour in a container; shake well. Add to bacon sauce, stirring well. Keep on low.
3
Peel potatoes, slice thin and add salt. Add celery, eggs and bacon mixture to potatoes. Mix well-then pray. Save some bacon for the top. Add a sliced hard cooked egg too.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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