Canadian Mennonite Hot Potato Salad With Bacon Speck Salat

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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