Pennsylvania Dutch Potato Salad

By Snoo

Try this 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.

serving size: 1 1/4 cups
Cal 265
Fat 7.5g
Protein 8g
Carb 43g
Fiber 3g
Sodium 260mg

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

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.