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Pennsylvania Dutch Potato Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 265
  • fat 7.5 g
  • satfat 2.7 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 8 g
  • carbohydrate 43.1 g
  • fiber 2.8 g
  • cholesterol 113 mg
  • iron 1.7 mg
  • sodium 260 mg
  • calcium 46 mg

How to Make It

  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.