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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   POTATO SALAD Category Salad Total Hits 564 Rating | voted : 0 times The Recipe Ingredients 8 each potato 1 each celery, stick, diced 2 each egg, hard boiled, sliced 1 each onion, minced 1 tablespoon parsley, minced 2 each egg, well beaten 1 cup sugar 1/2 c vinegar 1 *diluted with: 1/2 cup water, cold 4 teaspoon mustard, dry 2 teaspoon salt 4 ts pepper 4 each sl bacon, diced Directions: Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving. Pennsylvania Dutch 1936.

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