Pennsylvania Dutch Potato Salad

  • Yield 10 servings

Prepare this delicious potato salad for your next picnic or pot-luck gathering.


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