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• 3 Slices Bacon • 1 Medium Onion, minced • 1/2 Teaspoon Salt • 1/16 Teaspoon Pepper • 1 Tablespoon Sugar • 1/2 Cup Vinegar • 1 Tablespoon Parsley, minced • 3 Hard Cooked Eggs, quartered • 2 Bunches Leaf Lettuce Cool potatoes just enough to handle; remove skins and slice thinly. Pan broil bacon until crisp. Crumble bacon and return bacon to bacon drippings. Add onion and saute until translucent, but not brown. Add salt, pepper, sugar and vinegar. Heat to simmering and turn this hot dressing immediately over warm potatoes. Toss lightly and place salad on a bed of lettuce. Sprinkle generously with parsley. Garnish with hard-cooked eggs. Will serve six, amply. © Copyright ShakerWoods.com |
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