Army bacon potato salad recipe

Army Bacon Potato Salad
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
This isn’t the creamy potato salad you’re used to, but instead one dressed with vinegar and man’s best friend, bacon. Adapted from the 1910 Manual for Army Cooks.
Ready in: 2 hours 20 mins
Ingredients
Serves: 6
- 2 pounds potatoes, cut in quarters
- 1/2 onion, minced
- 4 slices bacon, cooked and crumbled
- 1/4 cup water
- 1/4 cup vinegar
- Salt and pepper, to taste
Preparation method
Prep: 5 mins | Cook: 15 mins | Extra time: 2 hours, chilling
1. Bring a large pot of water to boil. Boil the potatoes for about 15 minutes, or until tender when pierced by a fork. Drain.
2. Slice the potatoes thinly and combine in a bowl with onions, bacon, water, vinegar, and salt and pepper to taste. Let stand for 2 hours (in fridge if it’s a hot day), then serve.
Reference: Army bacon potato salad recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 20 times, 1 visits today)