Potato Salad W/Mustard Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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OOOH - Is this ever a goody. Years ago on Marcia Adams TV program, she gave this recipe. My hand-written card is sort of bedraggled so I'm posting the recipe for safe keeping. I like the tangy mustard taste. Ingredients:
5 lbs red potatoes, peeled & quartered |
2 tablespoons cider vinegar |
1/2 lb bacon |
3/4 cup onion, chopped |
1/2 cup fresh parsley, chopped |
2 teaspoons celery seeds |
1 1/2 teaspoons salt |
1 teaspoon black pepper |
2 eggs |
1/3 cup ballpark mustard |
1 cup granulated sugar |
1/2 cup cider vinegar, plus |
2 tablespoons cider vinegar |
1 cup water (less 2 t water) |
Directions:
1. Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9x13-inch dish. Set aside.
2. Sauté 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
3. Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
4. BOILED DRESSING: In saucepan, whisk eggs.
5. Add mustard, whisk.
6. Add sugar, whisk.
7. Add cider vinegar, whisk.
8. Add water.
9. Bring to boil. Cook and whisk 8-10 minutes.
10. Toss with potatoes. Let sit on counter 3 hours. Stir occasionally. Cover with plastic wrap.
11. Yummy, Yummy. Good for the tummy.
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