Little River Hot Potato Salad |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 6 potatoes | 1 small onion, chopped | 6 slices bacon |
| mayonnaise or salad dressing to moisten | 1 tbsp Worcestershire sauce | 1 tbsp celery seed |
| 3-oz jar Spanish olives, sliced | 1/2 lb mild cheese | sugar, salt, and pepper (dash of each) |
| 1 | Boil potatoes until done. Cook onion and bacon together. Add this and drippings to cooked, diced potatoes. Add enough mayonnaise or salad dressing to moisten; then Worcestershire sauce and celery seed. Add olives that have been sliced and cheese that has been cut into small pices. Add dash of sugar, salt, and pepper. Place in oblong baking dish and heat until cheese melts (about 30 to 40 minutes) in 350 F. oven. |