Potato salad #2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Potatoes, red skinned peeled, quartered |
| 2 | tablespoons | Vinegar, cider |
| ½ | pounds | Bacon |
| ¾ | cup | Onion, chopped |
| 2 | larges | Eggs |
| ⅓ | cup | Mustard |
| 1 | cup | Sugar |
| 2 | teaspoons | Seeds, celery |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Pepper, black |
| Water (to cover) | ||
| ¾ | cup | Parsley, chopped (garnish) |
| ½ | cup | Vinegar, cider |
| 2 | tablespoons | Vinegar, cider |
| 7 | ounces | Water |
Directions
POTATOES
DRESSING
Potatoes: =========
Cook the potatoes in enough water to cover with the 2 tablespoons of vinegar added to the water. Cook until tender. The vinegar keeps the potatoes firm.
Place the cooked potatoes in a large pan (she used a fifteen inch round cake pan) and add the cooked bacon and drippings. Toss the potatoes and bacon together.
Add the rest of the ingredients: salt, pepper, and celery seed.
Add the onions and parsley. Dressing: ========= Whisk the eggs in a sauce pan. Add the mustard and whisk. Add the sugar and whisk. Add the cider vinegar and whisk.
Turn the heat up to get the mixture to a boil. When it begins to boil, reduce the heat and whisk and simmer for 8 to 10 minutes.
Pour the dressing over the potatoes, toss, and cover with plastic wrap, stirring occasionally, for three hours while the potatoes absorb the sauce.
Source: "Heirloom Recipes" by Marcia Adams, 1994 Submitted By ROB STEWART On 11-12-94