Canadian Mennonite Hot Potato Salad With Bacon Speck Salat

1. 1

   Cook bacon over medium heat until crisp. Remove and crumble.

2. 2

   Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.

3. 3

   Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.

4. 4

   Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.

5. 5

   Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.

6. 6

   FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.

7. 7

   Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.

8. 8

   Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.

9. 9

   Classic Canadian Cooking.

* Per serving · 4 servings · Values may vary.