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)
- Ready In:
- 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)
- 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
- 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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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!Reply
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 ParadeReply