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Pennsylvania Dutch Potato Salad With Bacon Dressing

READY IN: 1hr 5mins

INGREDIENTS

  • 8potatoes
  • 2hard-boiled eggs, sliced
  • 1stalkcelery, minced
  • 1onion, minced
  • Dressing
  • 6slicesbacon, diced
  • 1cupsugar
  • 12 cup apple cider vinegar diluted with 1/2 cup water
  • 14 teaspoonprepared yellow mustard
  • 1tablespoondried parsley
  • 12 teaspoonsalt
  • 14 teaspoonpepper
  • 2eggs
  • NUTRITION INFO

    Serving Size: 1 (242) g

    Servings Per Recipe:8

    Calories: 332.7

    Calories from Fat 49 g 15 %

    Total Fat 5.5 g 8 %

    Saturated Fat 1.8 g 8 %

    Cholesterol 97.2 mg 32 %

    Sodium 249.3 mg 10 %

    Total Carbohydrate64.1 g 21 %

    Dietary Fiber 5.1 g 20 %

    Sugars 27.5 g 109 %

    Protein 8.4 g 16 %

    DIRECTIONS

  • 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 thebacon and fat.
  • Stir constantly until dressing thickens. Approximately 10 minutes.
  • Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
  • Cool in the refrigerator for several hours before serving.
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