Potato Saladpenndutch, salads 8 each potato 1 each celery, stick, diced 2 each egg, hard boiled, sliced 1 each onion, minced 1 tablespoon parsley, minced 2 each egg, well beaten 1 cup sugar 1/2 cup vinegar 1 single *diluted with: 1/2 cup water, cold 1/4 teaspoon mustard, dry 1/2 teaspoon salt 1/4 teaspoon pepper 4 each sl bacon, diced Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
