Hard boil the eggs. Peel and set aside. Fry the bacon until crisp and chop into small pieces. Add chopped onion into the bacon grease and fry until golden brown. Discard half of the grease. Boil potatoes until soft, then cut them up into small pieces and place in a large ovenproof bowl. Cut up eggs into small pieces and add to the potatoes. Mix together the cider vinegar, sugar, soup, water, bacon pieces and onion. Pour over the potatoes and eggs. Mix together and heat thoroughly in a 400ºF oven. About 15 minutes to a half hour.
This recipe is delicious. The soup cuts down the vinegar flavor if you don't like your salad too tangy. It's even better the next day when the flavors have a chance to blend together more.
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