Pennsylvania Dutch Potato Salad With Bacon Dressing 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.

MY GRANDMA'S PA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
• Keep in mind that some types of potato absorb more mayonaise than others.
• Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
• *note: 15 potatoes or 5 pounds, whichever comes first.

PENNSYLVANIA DUTCH POTATO SALAD

Steps:

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

PA DUTCH HOT BACON DRESSING

Steps:

• 1. In a large serving bowl, tear lettuce into bite size pieces. Set aside.
• 2. Cook the bacon in a 10-inch non-stick skillet. Remove bacon from skillet when cooked and set aside. Do not discard bacon fat. You will be using it to complete the cooked dressing.
• 3. In a medium bowl, combine the egg, sugar, flour, water, vinegar, salt and pepper. Mix well and add to skillet with bacon fat. Cook, stirring constantly, for about 4-5 minutes or until dressing thickens and is hot and bubbly. Crumble bacon and add to skillet. Mix well.
• 4. Pour hot dressing over lettuce and toss to coat.
• 5. Please note: this dressing can be used to make German Potato Salad as well. Just substitute 3 pounds of cooked, diced potatoes for the lettuce. Add 1 stalk of celery, diced and 1 small onion, diced and you have another PA Dutch style salad!!

PENNSYLVANIA DUTCH HOT BACON DRESSING

Steps:

• Cook bacon until crisp; remove and chop.
• Add to greens.
• Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
• Serve over greens, and add a little bit of chopped onion to salad, if desired.

PA DUTCH POTATO SALAD (HOT)

Steps:

• 1. Dice bacon and fry. Add green pepper and onion, and cook 3 minutes.
• 2. Add vinegar, sugar, salt, pepper, and a beaten egg. Stir and cook briefly.
• 3. Add cubed potatoes, grated carrot and diced hard-boiled eggs. Gently fold together; serve hot.