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our family s pennsylvania dutch potato salad



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  • Carbohydrates: 263.2
  • Fats: 17.0
  • Dietary Fiber: 24.0
  • Minerals: 33.0
  • Proteins: 13.0
  • Vitamins: 18.0
  • Water: 11.0


  1. Cook the 6 slices of bacon in fry pan until crisp
  2. Remove from pan and drain on paper towels before dicing
  3. Reserve the bacon drippings in a small measure from these 6 slices
  4. Then cook the remaining 2-4 slices until crisp
  5. Remove from pan and drain on paper towels but do not reserve this additional drainings
  6. Cook potatoes in boiling water until just tender -- do not overcook
  7. Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl
  8. Add onions
  9. Celery
  10. Salt and pepper to potatoes and mix lightly
  11. Mix vinegar
  12. Sugar and water with cooled bacon drippings in the fry pan
  13. Heat mixture just to simmering - over a medium heat
  14. In another bowl
  15. Crack open egg and beat well with a whisk
  16. Very slowly
  17. Add the dressing mixture to the beaten egg
  18. Whisking constantly
  19. Pour dressing over potatoes and then add bacon and mix lightly
  20. Serve warm

Step 12

Total Time in Minute 60

Ingredients Count 11

cooking our family s pennsylvania dutch potato salad

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Red potatoes






Bacon drippings

Apple cider vinegar




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