PENNSYLVANIA DUTCH POTATO SALAD
8 boiled potatoes 1 stalk celery diced 2 hard cooked eggs sliced 1 onion minced 1 tablespoon minced parsley 2 eggs well beaten 1 cup sugar (or to taste) 1/2 cup cider vinegar diluted with 1/2 cup cold water 1/4 tsp. dry mustard 1/2 tsp. salt 1/4 tsp. pepper 4 slices bacon Even people who do not like potato salad like this. I myself have never been crazy about potato salad with mayonnaise because living in PA Dutch country I have been raised on the PA Dutch style potato salad. Boil potatoes in their jackets. When tender, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. (Do not drain) Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice. Part of this recipe we also use for hot bacon dressing that you can use to pour over lettuce for a hot salad. 2 eggs, well beaten 1 cup sugar (or to taste) 1/2 cup cider vinegar, diluted with: 1/2 cup cold water 1/4 tsp. dry mustard 1/2 tsp. salt 1/4 tsp. pepper 4 slices bacon Make the same as above but pour dressing over a plate of lettuce for a very tasty salad _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
