Pecan Potato Salad
This month’s 75th anniversary look back features Old-World Baked Beans from July 1955
Keywords
- Contests
- Food
- Recipes
- TCP Kitchen
- TCP 75th Anniversary
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Cooking tools:
- Saucepan
- Colander
- Skillet
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Paring knife
Ingredients
- 2 pounds small red potatoes (about 2 inches in diameter)
- 3 cups beef or chicken broth
- 5 slices bacon, cut crosswise into 1/4-inch strips (about 1/4 pound)
- 2 tablespoons butter, divided use
- 1 medium onion, chopped
- 1/2 teaspoon sugar
- 1 1/2 tablespoons chopped fresh parsley leaves, plus extra for garnish
- 1/2 cup chopped pecans
- 1/2 cup sour cream
- Salt and pepper, as desired
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