Susan's StoryThis was an old standby in our house when I was growing up in Pennsylvania Dutch Country. My mother would always make this for out-of-state visitors. It's a perfect example of the "sweet/sour" recipes that the PA Dutch are known for. This dressing can be used on iceberg lettuce or as a dressing to make German style potato salad as pictured.
large head iceberg lettuce, torn into bite size pieces or
cooked, diced potatoes (if making potato salad)
bacon, cooked and crumbled
apple cider vinegar
fresh ground black pepper
1In a large serving bowl, tear lettuce into bite size pieces. Set aside.
2Cook the bacon in a 10-inch non-stick skillet. Remove bacon from skillet when cooked and set aside. Do not discard bacon fat. You will be using it to complete the cooked dressing.
3In a medium bowl, combine the egg, sugar, flour, water, vinegar, salt and pepper. Mix well and add to skillet with bacon fat. Cook, stirring constantly, for about 4-5 minutes or until dressing thickens and is hot and bubbly. Crumble bacon and add to skillet. Mix well.
4Pour hot dressing over lettuce and toss to coat.
5Please note: this dressing can be used to make German Potato Salad as well. Just substitute 3 pounds of cooked, diced potatoes for the lettuce. Add 1 stalk of celery, diced and 1 small onion, diced and you have another PA Dutch style salad!!