Recipe by Lali
This was passed down from my Great-Great-Grand Mother who came from Germany in the 1800's.
Top Review by Chris White
No Rating...yet. For all you dummies (like me) out there, Step 3 is a little ambiguous, but it's VERY IMPORTANT to pour the egg mixture INTO the bacon grease, as instructed. The egg is what thickens it up, so if it doesn't cook, you get a watery potato salad. Add a little heat if you need it I'm going to try this one again to see if I can get it right. It was good anyway, watery or not, although quite a bit sweeter then I expected! A pinch of cayenne was not enough for my taste...I cound't actually taste it at all. I'm going to push it up to 1/8 tsp next time (with halfs on everything to get 6 servings instead of 12), and maybe add some paprika just for kicks. Ate this with some grilled ribeye steaks and a cold hoppy English-style ale...Yummm! I'll post a followup to let you know how it went.
- 10 slices bacon, diced
- 1 cup sugar (or less)
- 1 cup distilled white vinegar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 1 dash cayenne pepper
- 10 large potatoes, boiled
- 1 medium onion, sliced (optional)
- Dice and fry bacon.
- In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
- Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
- Add diced cooked potatoes and sliced onion (or onion powder).
- Serve hot.