Pennsylvania Dutch Potato Salad Recipe

Name: Pennsylvania Dutch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 potatoes; 1 stalk celery, diced; 2 hard-cooked eggs, sliced; 1 onion, minced; 1 Tbsp. parsley, minced; 2 eggs, well beaten; 1 c. sugar; 1/2 c. vinegar; 1/2 c. cold water; 1/4 tsp. dry mustard; 1/2 tsp. salt; 1/4 tsp. pepper; 4 slices bacon, diced

Servings: persons

8 potatoes
1 stalk celery, diced
2 hard-cooked eggs, sliced
1 onion, minced
1 Tbsp. parsley, minced
2 eggs, well beaten
1 c. sugar
1/2 c. vinegar
1/2 c. cold water
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon, diced

1
Boil potatoes in their jackets.
2
When soft, peel and dice.
3
Add celery, parsley, sliced eggs and onion.
4
Fry bacon until crisp and brown.
5
Combine beaten eggs, sugar, mustard, salt, pepper and vinegar diluted with water.
6
Mix well.
7
Pour egg mixture into the hot bacon and drippings.
8
Stir until mixture thickens, about 10 minutes.
9
Pour over the potato mixture and mix lightly.
10
Serve hot or cold.

713

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 13 ingredients. The key ingredients include: 8 potatoes, 1 stalk celery, diced, 2 hard-cooked eggs, sliced, 1 onion, minced, and more.

Yes, 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.

Pennsylvania Dutch Potato Salad

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