Pennsylvania Dutch Potato Salad With Bacon Dressing

READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potatoes in jackets until soft.
  • Let potatoes cool and then peel and dice.
  • Add celery, onion, and sliced hard boiled eggs.
  • For the dressing:
  • Fry bacon in skillet until crisp and brown.
  • Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well.
  • Reduce skillet heat to a simmer and add egg mixture to the bacon and fat.
  • Stir constantly until dressing thickens. Approximately 10 minutes.
  • Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
  • Cool in the refrigerator for several hours before serving.
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