Recipe: Appetizing Pennsylvania Dutch Potato Salad

Pennsylvania Dutch Potato Salad. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. 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. Some add crisp fried chopped bacon but its not really necessary.

Cook potatoes in boiling water until just tender -- do not overcook. Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl. Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes). You can have Pennsylvania Dutch Potato Salad using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pennsylvania Dutch Potato Salad

1. It's 5 of extra large potatoes.
2. It's 1/2 tsp of salt.
3. It's 1/2 of copped onion, more or less to your preferance.
4. It's 6 of pieces of bacon.
5. Prepare 4 of eggs, lightly beaten.
6. You need 1/2 cup of sugar, others to taste.
7. You need 1/2 cup of vinegar.
8. It's 1 cup of milk.
9. You need 1/2 cup of mayo or miracle whip.

Mix vinegar, sugar and water with cooled bacon drippings in the fry pan. I myself have never been crazy about potato salad with mayonnaise because living in PA Dutch country I have been raised on the PA Dutch style potato salad. When tender, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. This Pennsylvania Dutch Potato Salad recipe was provide by Betty, one of our many readers.

Pennsylvania Dutch Potato Salad step by step

1. Boil potatoes till tender, peel and cut into chunks.
2. Fry bacon in large skillet until crisp, remove from pan to paper towel to drain, do not drain bacon grease from pan.
3. combine lightly beaten eggs, sugar, salt, vinegar and milk or cream in small bowl.
4. in bowl combine eggs sugar salt vinegar n milk, pour into pan with bacon grease cook on medium low until custard consistency, stirring often.
5. remove from from heat add bacon, crumbled and toss over potatoes.
6. let cool, then add mayo and onions.
7. refrigerate for at least 1 hr to let flavors combine.

Betty has tried out many of our recipes and decided to give back to the community by sharing one of her treasured family recipes. This Pennsylvania Dutch warm potato salad is a popular "side" where I grew up, in the heart of Pennsylvania Dutch country, in Lebanon County. What is distinctive about this potato salad is that it uses no mayo and is served right after the potatoes have been cooked, so it is warm when served. The Pennsylvania Dutch are not necessarily Amish and the Amish are not necessarily Pennsylvania Dutch. They are simply of German descent.