Pennsylvania Dutch Potato Salad

  • Yield: 10 servings


8-- potatoes
1stalk celery, diced
2-- hard-cooked eggs, sliced
1-- onion, minced
1tablespoon parsley, minced
2-- eggs, well beaten
1cup sugar
1/2cup vinegar
1/2cup cold water
1/4teaspoon dry mustard
1/2teaspoon salt
1/4teaspoon pepper
4slices bacon, diced


  1. Boil potatoes in their jackets.  When soft, peel and dice.  Add celery, parsley, sliced eggs and onion.  Fry bacon until crisp and brown.  Combine beaten eggs, sugar, mustard, salt, pepper and vinegar diluted with water.  Mix well.  Pour egg mixture into the hot bacon and drippings.  Stir until mixture thickens, about 10 minutes.  Pour over the potato mixture and mix lightly.  Serve hot or cold.

Recipe by:  Elberta Martin, Irma Marsh Jr., H.S., Fort Worth, TxRecipe reprinted with permission from Favorite Recipes Press’ Salads: Favorite Recipes from Home Economic Teachers (Favorite Recipes Press, Nashville, Tn., 2007). 

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