~ pennsylvania potato salad ~
This is one of the potato salads my gram would make. It can be served hot or cold. I prefer cold. This recipe is very old. I was hungry for something different. We had it will yummy burgers. Have enough left for work tomorrow. Yea!!!
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 - 8
Ingredients
- 6 medium potaoes boiled until tender - peeled and diced or sliced
- 4 - hard boiled eggs, sliced or chopped
- 2 stalks celery, chopped
- 6 - 7 slices bacon - cooked crisp and crumbles reserve drippings
- 1 - med onion, minced
- 1 tablespoon parsley paste or fresh chopped
- DRESSING
- 1 cup sugar
- 1 - beaten egg
- 1 tablespoon flour
- 1 tablespoon mustard
- 1/2 cup vinegar
- 1/2 cup water
- salt - & pepper to taste
How To Make ~ pennsylvania potato salad ~
-
Step 1In a medium bowl, toss together the potatoes, eggs, celery, onion, parsley and bacon. -
Step 2In a medium skillet, fry bacon until crisp. Remove to cool, then crumble. Mix together the sugar, vinegar, water, salt, pepper, mustard, flour and egg. Add this to the bacon drippings. Boil until slightly thickened, stirring constantly. * forgot picture
-
Step 3Pour dressing over potato mixture and toss. Sprinkle with paprika if desired. Can be eaten warm or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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