Canadian Mennonite Hot Potato Salad With Bacon Speck Salat

Tangy good tasting potato salad with bacon, onions, hard boiled eggs, celery, whipping cream, and boiled dressing.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 4  slices lean bacon
• 1⁄2 cup  finely chopped onion
• 1⁄4 cup  chopped celery
• 1  tablespoon flour
• 1⁄4 cup hot water
• 1⁄2 cup  whipping cream or 1⁄2 cup heavy cream
• 1  tablespoon vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 4  cups potatoes, boiled, hot and diced
• 1  tablespoon  finely chopped parsley
• 1  teaspoon  finely chopped chives
•  additional  whipping cream (optional)
• 2  hard-boiled eggs, sliced

• BOILED DRESSING

• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 1  teaspoon dry mustard
• 1⁄2 cup vinegar
• 2  eggs, well beaten
• 1  tablespoon butter

Directions

1. Cook bacon over medium heat until crisp. Remove and crumble.
2. Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
3. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
4. Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
5. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
6. FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
7. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
8. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
9. Classic Canadian Cooking.