Our Family's Pennsylvania Dutch Potato Salad

"This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)"
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
Ready In:
1hr
Ingredients:
12
Yields:
8 cups
Serves:
8
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ingredients

  • Salad Ingredients

  • 3 lbs medium red potatoes (about 18-20 potatoes)
  • 1 cup onion, chopped (vidalia onion is preferred now)
  • 1 cup celery, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 slices bacon, cooked crisp and diced (save bacon drippings in a small measure)
  • 2 -4 slices bacon, cooked crisp and diced (do not save these drippings)
  • Dressing ingredients

  • bacon drippings, from the 6 slices of bacon only (see above)
  • 34 cup apple cider vinegar
  • 18 - 14 cup sugar (to taste)
  • 6 tablespoons water
  • 1 egg, at room temperature, well beaten
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directions

  • Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
  • Cook potatoes in boiling water until just tender -- do not overcook.
  • Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
  • Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
  • Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
  • Heat mixture just to simmering - over a medium heat.
  • In another bowl, crack open egg and beat well with a whisk.
  • Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
  • Pour dressing over potatoes and then add bacon and mix lightly.
  • Serve warm.

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Reviews

  1. This recipe takes me back to my childhood when Mom used to make potato salad for sunday cookouts. I made this recipe last year for a cookout while visiting my son and DIL in Japan. It was the first dish to disappear. I am back again visiting and she has asked me to make it again. This gives it 5 stars in my book! Thanks for the memories!
     
  2. I haven't made this exact recipe yet, but, the ingredients and directions sound just like the one my Grandma & Mom use to make! I will let you know. Carol f. of washington
     
  3. This was a very unusual combination for me. That's one of the reasons I picked it to make. The dressing was very tart and I may cut way back on the cider vinegar next time. The other problem I had was that the dressing didn't really penetrate the potatoes. It's so thin it just sank to the bottom of the bowl. After it sat for a while, and I turned it a few times, the flavor developed a little better for me. I think I actually like this salad cold better than hot. Thanks HokiesLady. Made for SSC Pet Parade
     
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RECIPE SUBMITTED BY

<p>I'm one of the original members of RecipeZaar and an active member in the old forums.&nbsp; I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction.&nbsp; I miss those forums and am saddened that this is now just another recipe collection site.&nbsp; I will always come back here as I have so many recipes saved of my own and tried many gems.&nbsp; I hope you are able to find something you like.</p>
 
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