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
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.
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