Potato Salad W/Mustard Dressing

Submitted by Chef Cotton

"OOOH - Is this ever a goody. Years ago on Marcia Adams TV program, she gave this recipe. My hand-written card is sort of bedraggled so I'm posting the recipe for safe keeping. I like the tangy mustard taste."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 5 lbs red potatoes, peeled & quartered
• 2 tablespoons cider vinegar
• 1⁄2 lb bacon
• 3⁄4 cup onion, chopped
• 1⁄2 cup fresh parsley, chopped
• 2 teaspoons celery seeds
• 1 1⁄2 teaspoons salt
• 1 teaspoon black pepper

• BOILED DRESSING

• 2 eggs
• 1⁄3 cup ballpark mustard
• 1 cup granulated sugar
• 1⁄2 cup cider vinegar, plus
• 2 tablespoons cider vinegar
• 1 cup water (less 2 T water)

directions

1. Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9x13-inch dish. Set aside.
2. Sauté 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
3. Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
4. BOILED DRESSING: In saucepan, whisk eggs.
5. Add mustard, whisk.
6. Add sugar, whisk.
7. Add cider vinegar, whisk.
8. Add water.
9. Bring to boil. Cook and whisk 8-10 minutes.
10. Toss with potatoes. Let sit on counter 3 hours. Stir occasionally. Cover with plastic wrap.
11. Yummy, Yummy. Good for the tummy.