Our Family's Pennsylvania Dutch Potato Salad

Recipe by HokiesMom
READY IN: 1hr
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 18 - 14
    cup sugar (to taste)
  • 6
    tablespoons water
  • 1
    egg, at room temperature, well beaten
Advertisement

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.
Advertisement