Recipe Thursdays: Potato-Bacon Salad

Potato Bacon Salad

Everything is better with bacon! Serve a yummy summer Potato Bacon Salad with this recipe from our vintage cookbook, The ABC of Salads, by Peter Pauper Press.

Potato-Bacon Salad
Makes 6 servings

4 cups hot potatoes, diced
8 slices crisp bacon, crumbled
12 stuffed olives, chopped
1 pimiento, chopped
2 tablespoons chives, chopped
1/2 cup French dressing

Mix thoroughly and let stand until cold. Serve in salad bowl lined with salad leaves if desired.

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Recipe Thursdays Super Bowl XLVII Edition: Homemade Salt and Pepper Potato Chips

Super Bowl XLVII Sunday is almost here and these Homemade Chips will be a sure win over the store bought kind.  Kick back and watch the rivalry play out between the Ravens and the 49ers (and the Harbaugh Brothers) with this fun and easy recipe from The Little Black Book of Hors D'Oeuvres.

Homemade Salt and Pepper Potato Chips
Makes 7 to 8 Cups
(About 12 Dozen Chips)

6 baking potatoes, peeled
1 quart vegetable oil
Salt to taste
Freshly ground black pepper to taste

1. With a mandoline or food processor, slice potatoes very thin and place in to a bowl of ice water. Let stand for 1 hour.
2. Pour oil into a deep fryer and heat until a frying thermometer reads 380°. If you do not have either, pour oil into a large, heavy-bottomed saucepan and heat until it ripples. 
3. Carefully place a tiny piece of bread into it.  If the bread browns immediately, oil is hot enough; if not, continue heating and test with bread again.
4. When oil is ready, carefully add potato slices, about 10 at a time, being careful not to spatter. 
5. Fry, using a kitchen spider or slotted spoon to separate them, for 1 to 3 minutes or until light golden blond.
6. Drain on paper towels, season with salt and pepper and let cool. Taste to check doneness. (Chips that are too golden brown may taste burned: too blond may taste undercooked. Adjust timing as necessary.)
7. Repeat with remaining potatoes, working in batches.  Drain on paper towels.

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