Pennsylvania Dutch Potato Salad

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kathy Kitchens Downie, RD,

July 2009