Pennsylvania Dutch Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Try this Pennsylvania Dutch Potato Salad for something different; the dressing's bacon drippings barely temper the sweet-tart notes from sugar, cider vinegar, and white vinegar. We halved the amount of bacon and bacon grease to cut calories and saturated fat, so a few slices of flavorful applewood-smoked bacon stand in to extend flavor. Serve warm or slightly cooled. Ingredients:
2 3/4 pounds yukon gold potatoes |
2 cups chopped yellow onion |
1/2 cup chopped celery |
1/2 cup shredded carrot |
2 large hard-boiled eggs, chopped |
3 applewood-smoked bacon slices, diced |
1/2 cup sugar |
1/2 cup water |
1/4 cup white vinegar |
2 tablespoons cider vinegar |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon dry mustard |
2 large eggs, lightly beaten |
3 tablespoons chopped fresh parsley |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Cool 10 minutes; peel and chop. Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
2. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan. Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk. Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.
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