Classic Canadian take on potato salad that is sure to surprise!
|6||Slices Maple Leaf® Bacon|
|1/2 cup||(125 mL) Chopped green onions|
|1 tbsp||(15 mL) All purpose flour|
|1 tbsp||(15 mL) Granulated sugar|
|1/2 tsp||(2 mL) Celery seed|
|1/2 tsp||(2 mL) Salt|
|Dash of pepper|
|1/3 cup||(80 mL) Vinegar|
|1/4 cup||(60 mL) Water|
|3 tbsp||(45 mL) Mayonnaise|
|4-5||Medium potatoes, cooked and cubed|
|2||Hard cooked eggs, finely chopped|
PREHEAT oven to 325°F (160°C).
COOK bacon according to package directions until crisp. Remove bacon from the pan, drain and crumble. Set aside. Using the same pan, heat bacon drippings over medium heat. Add onion and cook for 2-3 minutes or until tender. Add flour, sugar, celery seed, salt, pepper, vinegar and water. Lower heat and cook until mixture thickens. Remove from heat and stir in mayonnaise. Add potatoes and gently toss to coat.
PLACE half the potato mixture in a lightly greased casserole dish. Sprinkle bacon over top then add the other half of the potato mixture. Bake for 20-25 minutes or until heated through. Garnish with chopped egg and serve warm.
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