Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pennsylvania dutch potato salad. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Try this Pennsylvania Dutch 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. Pennsylvania Dutch Potato Salad is actually very similar to Hot German Potato Salad.
Pennsylvania Dutch Potato Salad is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pennsylvania Dutch Potato Salad is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pennsylvania dutch potato salad using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pennsylvania Dutch Potato Salad:
- Prepare 5 extra large potatoes
- Get 1/2 tsp salt
- Get 1/2 copped onion, more or less to your preferance
- Take 6 pieces of bacon
- Make ready 4 eggs, lightly beaten
- Prepare 1/2 cup sugar, others to taste
- Take 1/2 cup vinegar
- Make ready 1 cup milk
- Get 1/2 cup mayo or miracle whip
The first step is to cook the potatoes. Boil potatoes till tender, peel and cut into chunks. In fact, this PA Dutch Potato Salad doesn't even have mayo! This is a very sweet potato salad, so this isn't for everyone.
Instructions to make Pennsylvania Dutch Potato Salad:
- Boil potatoes till tender, peel and cut into chunks
- Fry bacon in large skillet until crisp, remove from pan to paper towel to drain, do not drain bacon grease from pan
- combine lightly beaten eggs, sugar, salt, vinegar and milk or cream in small bowl
- in bowl combine eggs sugar salt vinegar n milk, pour into pan with bacon grease cook on medium low until custard consistency, stirring often
- remove from from heat add bacon, crumbled and toss over potatoes
- let cool, then add mayo and onions
- refrigerate for at least 1 hr to let flavors combine
In fact, next time I may cut down the sugar even more. The bacon does blend in with the red skins, but I promise it's there. This Pennsylvania Dutch Potato Salad recipe was provide by Betty, one of our many readers. 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 particular tried and true recipe can easily be tweaked to feed a large.
So that’s going to wrap this up for this special food pennsylvania dutch potato salad recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
