My Grandmas Pa Dutch Potato Salad Recipes

OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD

Steps:

• 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.

PENNSYLVANIA DUTCH POTATO SALAD WITH BACON DRESSING

Steps:

• 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.
• Serve warm or cool in the refrigerator for several hours before serving.

PENNSYLVANIA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.