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CAESAR-STYLE POTATO SALAD 5 lb. potatoes 1/2 c. salad oil 1/4 c. grated Parmesan cheese 1/4 c. lemon juice 1 Tbsp. salt 1 Tbsp. Worcestershire sauce 1/4 tsp. pepper 8 bacon slices, fried and crumbled 1 medium chopped onion 1/4 c. chopped parsley 2 hard-cooked eggs, sliced About 3 hours before serving or early in day, in a large pot over medium heat in 1-inch boiling water, heat unpeeled potatoes to boiling. Cover and cook 20 minutes or until just fork-tender; drain and cool slightly. In a large bowl with fork beat together salad oil, Parmesan cheese, lemon juice, salt, Worcestershire sauce and pepper until well blended. Peel potatoes and cut into chunks. Add potatoes, crumbled bacon, onion and parsley to salad oil mixture; toss gently to mix well. Toss in hard-cooked egg slices. Refrigerate until serving time. Makes 8 to 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |