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Pennsylvania Dutch Potato Salad

Note: repost of a recipe that somehow seems to have wandered away from its original webpage home.

Busy Busy Busy...

We will be fifteen for today's combination Independence Day/Birtthday Celebration.  If you're at all stuck for a holiday dish recipe, here's what I threw together this morning.   We do not eat mayo.  We neither like it nor the calories that tag along with it.  Today's offering is usually liked by everyone for it's bacon flavor and crunchy vegetables.


Pennsylvania Dutch Potato Salad
6 potatoes (I used 2.5 lbs of baby new potatoes**) Do not overcook!!
2 beaten eggs
4 tbsp. light vinegar (to taste & I used Tarragon vinegar)
6 tbsp. water
4 tbsp. sugar (to taste)
6 slices bacon, diced and sauteed
5 scallions (spring onion, sliced very thin including tops
3 stalks celery including leaves, finely diced
About 4 tbsp or more of the bacon drippings)
3 diced hard boiled eggs
 salt & pepper
 Cube potatoes while hot. (I used the baby potatoes and cut them in half. They are always fresh and super tasty. I like them peeled but it's opional. To peel the little potatoes, grab each half with a finger on each side and gently squeeze a bit. The skin usually just pops off i your fingers)
 In same pot you cooked potatoes, fry bacon until crisp. Drain off all but the 4 tbsp drippings..
 Mix beaten eggs, vinegar, water, sugar and salt and pepper. Pour this mixture over bacon in a pan and cook until mixture becomes thickened. Stir constantly!!!
 Pour over potatoes and garnish with diced hard boiled egg .

Reader Comments (1)

I grew up eating something very similar to this. My grandmother (and mother) made it and called it German potato salad. Tasty!
I do love potatos and love potato salad made with mayonnaise. Real mayo not Miracle Whip. Don't like the kind made with mustard at all.
This brought back some lovely memories.

September 20, 2013 | Unregistered CommenterSusan

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