Pennsylvania Dutch Potato Salad

Pennsylvania-Dutch-Potato-SaladIngredients
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

Directions
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.

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