Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ea Potato
1 ea Celery, stick, diced
2 ea Egg, hard boiled, sliced
1 ea Onion, minced
1 tb Parsley, minced
2 ea Egg, well beaten
1 c Sugar
1/2 c Vinegar
1 x *diluted with:
1/2 c Water, cold
1/4 ts Mustard, dry
1/2 ts Salt
1/4 ts Pepper
4 ea Sl Bacon, diced
Boil potatoes in their jackets. When soft, peel and dice. Add the
celery, sliced hard cooked eggs and onion. Fry bacon in skillet until
crisp and brown. Beat the eggs, add the sugar, spices and vinegar and
water. Mix well. Pour egg mixture into the hot bacon and fat and stir
until mixture thickens (about 10 minutes). Pour over the potato
mixture and mix lightly. Let stand in cold place several hours before
serving.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
