Pennsylvania dutch potato salad

Pennsylvania dutch potato salad

Ingredients/Components

• sugar - 1 c
• salt
• water - 1/2 c
• eggs, beaten - 2 item
• cider vinegar - 1/2 c
• dry mustard - 1/4 tsp
• pepper - 1/4 tsp
• minced parsley - 1 Tbsp
• stalk celery, diced - 1 item
• onion, minced - 1 item
• slices bacon, diced - 4 item
• medium size potatoes - 8 item
• hard-cooked eggs, sliced - 2 item

How to make pennsylvania dutch potato salad:

Scrub and cook potatoes in their jackets. When tender, peel and dice. Add the celery, hard-cooked eggs and onion; toss lightly. Fry bacon in skillet until crisp and brown. To the beaten eggs, add sugar, salt, pepper, mustard and a mixture of vinegar and water; mix well. Pour egg mixture into hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and toss lightly to mix thoroughly. Chill several hours before serving. Garnish with minced parsley. Yields 6 to 8 servings.

Recipe categories: Salads, Potato, Vegetables.