Potato salad #2

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: =========

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

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