Our Family'S Pennsylvania Dutch Potato Salad Recipe

Name: Our Family'S Pennsylvania Dutch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad Ingredients; 3 lbs medium red potatoes (about 18-20 potatoes); 1 cup onion, chopped (vidalia onion is preferred now); 1 cup celery, chopped; 2 teaspoons salt; 1 teaspoon pepper; 6 slices bacon, cooked crisp and diced (save bacon drippings in a small measure); 2 -4 slices bacon, cooked crisp and diced (do not save these drippings); Dressing ingredients; bacon drippings, from the 6 slices of bacon only (see above); 3/4 cup apple cider vinegar; 1/8 - 1/4 cup sugar (to taste); 6 tablespoons water; 1 egg, at room temperature, well beaten

Servings: persons

Salad Ingredients
3 lbs medium red potatoes (about 18-20 potatoes)
1 cup onion, chopped (vidalia onion is preferred now)
1 cup celery, chopped
2 teaspoons salt
1 teaspoon pepper
6 slices bacon, cooked crisp and diced (save bacon drippings in a small measure)
2 -4 slices bacon, cooked crisp and diced (do not save these drippings)
Dressing ingredients
bacon drippings, from the 6 slices of bacon only (see above)
3/4 cup apple cider vinegar
1/8 - 1/4 cup sugar (to taste)
6 tablespoons water
1 egg, at room temperature, well beaten

1
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.
2
Cook potatoes in boiling water until just tender -- do not overcook.
3
Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
4
Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
5
Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
6
Heat mixture just to simmering - over a medium heat.
7
In another bowl, crack open egg and beat well with a whisk.
8
Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
9
Pour dressing over potatoes and then add bacon and mix lightly.
10
Serve warm.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salad Ingredients, 3 lbs medium red potatoes (about 18-20 potatoes), 1 cup onion, chopped (vidalia onion is preferred now), 1 cup celery, chopped, and more.

Yes, Our Family'S Pennsylvania Dutch Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Our Family'S Pennsylvania Dutch Potato Salad

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