PENNSYLVANIA DUTCH POTATO SALAD

PENNSYLVANIA DUTCH POTATO SALAD RECIPE

INGREDIENTS

• 8 boiled potatoes
• 1 stalk celery diced
• 2 hard cooked eggs sliced
• 1 onion minced
• 1 T minced parsley
• 2 eggs well beaten
• 1 cup sugar
• 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

INSTRUCTIONS

Boil potatoes in their jackets. When soft, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp & 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. (abou 10 mins.) 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. The potato salad recipe of Dutch's is ready to serve....nice one !

• 2 eggs, well beaten
• 1 cup sugar
• 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.