Yield: 8 servings
| Measure | 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 |
| \N \N | Water (to cover) |
| ¾ cup | Parsley, chopped (garnish) |
| ½ cup | Vinegar, cider |
| 2 tablespoons | Vinegar, cider |
| 7 ounces | Water |
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