Our Family's Pennsylvania Dutch Potato Salad
- Reviews 3
Ready In: 1 hr
Serves: 8
Yields: 8 cups
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)
- 3⁄4 cup apple cider vinegar
- 1⁄8-1⁄4 cup sugar (to taste)
- 6 tablespoons water
- 1 egg, at room temperature, well beaten
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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