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Give your personal touch to this summery potato salad
with a smooth, flavor-rich dressing you can easily make.
The magic of Evaporated Milk makes it smoother, con
tains only a fraction of the calories found in many other
dressings, but adds the nourishment of whole milk. From
the moment you serve this old fashioned German potato
salad (with that delicious sweet-sour flavor) watch out! It
could make you famous.
AMERICAN DAIRY ASSOCIATION
NEW
Casserole, Vi quarts
Bacon curls
Yt cup (14 stick) Butter
Vi cup finely chopped onion
'$ cup chopped green pepper
1 tablespoon flour
PICNIC POTATO
2 tablespoons sugar
114 teaspoons salt
VA cups (1 tall can)
Evaporated Milk
Yt cup cider vinegar
SALAD
6-8 servings
4 teaspoons prepared
mustard
4 cups cooked, sliced, hot
potatoes (about 6 medium
potatoes or 2-2 lb.)
fy IDAIRY MONTH)
' - VMIovtrAm.rk.
Saute bacon until partially cooked.
Make bacon curls and set aside. Melt
Butter in saucepan. Add onion and
green pepper. Cook until tender. Blend
in combined flour, sugar, salt. Stirring
constantly, gradually add Evaporated
Milk. Cook over low heat until
thickened. Stir in vinegar and mustard.
Place potatoes in casserole. Pour over
hot sauce; toss lightly. Top with bacon
curls. Sprinkle center of salad with
paprika, if desired.
June's Best Meal Ideas start with Dairy Foods
You mw outgrow tour notd
for foods mad from mltk