We love this Hot Dutch Potato Salad so much that we’ve made it one of our 90th Anniversary celebration recipes! Infused with the mouthwatering flavors of eggs, bacon, onion and bell pepper, this potato salad is served hot and delicious. It’s so good you’re almost guaranteed to want seconds, so be sure to cook up a big batch with Brookshire’s Bag Potatoes – on sale now.
4 slices bacon, diced
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup vinegar
1 tsp salt
1/8 tsp pepper
1 tsp sugar
1 beaten egg
1 quart cubed potatoes, cooked and still hot
1/4 cup raw carrot, grated
3 hard-boiled eggs, diced
Fry the bacon. Add onion and bell pepper. Cook for 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, carrot and diced eggs. Blend and serve hot.
Calories: 407, Fat: 13 g (4 g Saturated Fat), Cholesterol: 190 mg, Sodium: 1107 mg, Carbohydrates: 54 g, Fiber: 7 g, Protein: 19 g.
The Best Ways To Cook Bacon
There are three ways to cook bacon: on the stovetop, in the oven or in the microwave. Here’s a quick guide to each method.
- Skillet: Add room-temperature bacon to the pan and put the burner on medium-low heat. Cook for 8 – 12 minutes turning bacon as needed. Transfer to a paper-towel lined plate to drain.
- Oven: Preheat the oven to 400°F. Place bacon on a rack with a drip tray or line a baking sheet with foil and top with bacon. Bake for 15-20 minutes or until desired crispness.
- Microwave: This is great for a quick breakfast. Line a microwave-safe plate or dish with 3- 4 layers of paper towels. Place bacon on top and cover with two more layers of paper towel. Cook on high for 4-6 minutes. If the bacon is not quite done, cook in 30 second increments until desired doneness is reached.
Save Your Spuds
Many people don’t realize that there is a right way (and many wrong ways) to store potatoes. For longer life, the most important thing is ventilation. Place potatoes in a cardboard box, basket or mesh bag – never store them in the plastic bag they came in. Don’t wash them prior to storage and store them separate from other produce in a cool, dark place. A basement is perfect if you have one, otherwise choose the coolest part of your pantry.
Remove potatoes that start to sprout or go soft. These potatoes are still fine to eat: simply remove the sprouted part. You will want to do the same with any potatoes that have any greening, as these will be bitter and can potentially cause illness if eaten in large quantities. Potatoes you don’t want to eat, however, are those that are shrunken and heavily wrinkled.