Pennsylvania Dutch Potato Salad

1. 1

   Boil potatoes till tender, peel and cut into chunks

2. 2

   Fry bacon in large skillet until crisp, remove from pan to paper towel to drain, do not drain bacon grease from pan

3. 3

   combine lightly beaten eggs, sugar, salt, vinegar and milk or cream in small bowl

4. 4

   in bowl combine eggs sugar salt vinegar n milk, pour into pan with bacon grease cook on medium low until custard consistency, stirring often

5. 5

   remove from from heat add bacon, crumbled and toss over potatoes

6. 6

   let cool, then add mayo and onions

7. 7

   refrigerate for at least 1 hr to let flavors combine

* Per serving · 4 servings · Values may vary.

No additional tips available.