Prep 24 hrs
Cook 0 mins
A family favorite when I was growing up. Mom would cook this hot potato salad and serve it with links of polish sausage.
- 9 large russet potatoes, scrubbed, cooked and peeled
- 1 lb bacon (do not discard bacon fat)
- 1 cup finely chopped onion
- 1⁄2 cup cider vinegar
- 1⁄8 cup water
- 1⁄4 cup sugar
- 1⁄2 cup bacon drippings, plus
- 3 tablespoons retained bacon drippings
- 5 eggs, well beaten
- 1⁄2-1 teaspoon salt
- 1⁄4-1 teaspoon pepper
- Premeasure vinegar, water, sugar, salt and pepper and set aside for later use.
- Boil peeled potatoes until done but firm, not mushy. Drain off water and remove potatoes from hot pan to avoid overcooking the potatoes in the pan that is still hot.
- Let potatoes cool on a plate.
- In a large skillet, fry bacon until crisp and golden brown. Remove bacon and set aside on paper towel to drain. Retain 1/2 cup plus 3 tablespoons of the bacon fat after frying the bacon. Set aside.
- Beat 5 eggs well and set aside in the refrigerator until ready to use.
- Reheat 3 tablespoons of the retained bacon fat in the same skillet you fried the bacon.
- Fry the diced onions in the bacon fat until onions are part way translucent.
- When onion is half done but not fully soft, remove from frying pan and set aside.
- Temporarily remove skillet with residual bacon drippings from heat.
- The assembly from here on will go fast.
- In final serving dish where you have your sliced potatoes, add and distribute evenly the onions over potatoes. Set aside potatoes and onions for now.
- Reheat skillet to medium high heat and add back 1/2 cup bacon fat to the skillet over medium-high heat.
- Remove beaten eggs from refrigerator and have ready the liquid ingredients (water and vinegar) and dry ingredients (sugar, salt and pepper). You will need them for next step.
- When bacon fat is hot stir in the vinegar and water. Keep stirring while the liquid heats up, and as it is heating, add the sugar. Keep stirring to dissolve the sugar and to heat the liquid uniformly.
- You now have done all but the final step and have your salad dressing base ready to add the egg.
- Reduce heat to medium and stirring vigorously whisk in, a little at a time, the already beaten eggs, working egg into the hot liquid. Don't do it too fast or the egg will coagulate.
- Finally continue to stir, and again reduce heat under dressing to between medium and low (high simmer) and continue to stir until the dressing reduces and thickens, taking on the consistency of thin mayonnaise.
- Add salt and pepper; stir.
- To the potatoes and onions in the serving platter, put back bacon bits over the top of the potatoes.
- Pour hot dressing over the potatoes. onion and bacon in the serving dish.
- Toss all lightly to coat, without excessively breaking the potatoes.
- Serve immediately.
- Excellent served with juicy steaming links of boiled polish sausage.