Hot Red Potato Salad

These well seasoned potatoes are very delicious and go great with ham! My family loves this dish on any occasion.

Step: 1

Clean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl.

Step: 2

Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.

Step: 3

Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil.

Step: 4

Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly.

Per Serving: 240 calories; protein 6.3g; carbohydrates 31g; fat 10.3g; cholesterol 37.6mg; sodium 922.3mg.

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