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.
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
How to Make It
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.
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.
This was such a great potato salad, I made it for a family gathering and everyone loved it. Because I had these on hand, I used a couple shallots instead of yellow onion, rice wine vinegar for white vinegar, regular salt and no parsley. I also left the skins on the potatoes. Excellent flavor! I will definitley make this again.
Might be the best potato salad I've ever made. Cut in half, but otherwise followed recipe exactly, and warmed leftovers slightly in microwave for lunch. Maybe a small sprinkle of caraway seeds next time?
Every bit as good as the German potato salads I remember from growing up. Two alterations I would recommend: (1) I used the small yellow baby Dutch potatoes. Very tender skins, so no peeling was necessary. (2) Also, after I finished frying the bacon, I pulled it from the pan and sauteed the onions in the grease for a few minutes until they were more tender. They absorbed the 1 T of grease in the pan, so when it was time to make the hot dressing, I used an extra T of grease from my freezer. Yes, more fat, but no raw onion taste, either.
Great recipe! Time consuming with the peeling and chopping of the potatoes, onion, celery and the hard-boiling eggs, etc, but definitely worth it. Hit of our 4th of July menu! Potatoes took a lot longer than the 15 minutes to cook though...probably 30 minutes till they were tender. Did everything else to the letter and it turned out absolutely perfect. Did make the day before and it was great the next day. However 2 and 3 days later it was starting to get watery. Will make again and again!
Yummy and different! I made two batches for the July 4th weekend. One came out great but with too much raw onion flavor. The other (which was a tbsp shy of bacon drippings and lacked heavily salted potato water) wasn't as good, but the onions weren't as strong (both vidallia). It needs extra salt & pepper, and plenty of time for the flavors to marry (6+hrs is best), but otherwise a stand-up recipe that was requested to be my signature picnic dish.
An absolutly delicious potato salad, it didn't even last the night. The only thing I would do different is let it sit for a few hours or overnight to let the flavors meld. This is a good potato salad to serve with any meal.
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