Recipe of the Week -- German Potato Casserole

I don't know what the weather's like where you are, but fall has definitely returned here. Brrr. At least there's none of that white stuff yet.

The chill in the air has put me in a comfort food mood though and this casserole really hits the spot. It works great as a side dish to just about any roast, ham or chicken.

Don't let the hard boiled egg freak you out. It's really, really yummy in this (provided you actually like hard boiled eggs of course!).

Oh, this probably isn't the healthiest dish in the world, but what comfort food is ever good for you? :o)



German Potato Casserole

2 1/2 lbs. red potatoes, unpeeled, cut into 1/2 inch cubes
1/2 lb. bacon, diced
6 hard boiled eggs, chopped
3 green onions, chopped
1/4 tsp. salt
1/4 tsp. pepper
3/4 cup mayo or miracle whip
1 tbls. balsamic vinegar
1 tbls. Worcestershire sauce
1/2 lb. Velveeta, cubed

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat, cover and cook 15-20 minutes or until tender; drain. (Don't overcook!!)

Meanwhile, in a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towels.

In a large bowl, gently toss the potatoes, bacon, eggs, onions and cheese. In a small bowl, combine mayo, vinegar, worcestershire sauce, salt and pepper; add to potato mixture and toss to coat.

Place the potato mixture in a greased 2 quart casserole dish. Bake uncovered at 350* for 40-45 minutes or until golden brown and bubbly.


For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.