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~ pennsylvania potato salad ~

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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!!!

(1 rating)
yield 6 - 8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For ~ pennsylvania potato salad ~

  • 6 md
    potaoes boiled until tender - peeled and diced or sliced
  • 4
    hard boiled eggs, sliced or chopped
  • 2 stalk
    celery, chopped
  • 6 - 7 slice
    bacon - cooked crisp and crumbles reserve drippings
  • 1
    med onion, minced
  • 1 Tbsp
    parsley paste or fresh chopped
  • DRESSING
  • 1 c
    sugar
  • 1
    beaten egg
  • 1 Tbsp
    flour
  • 1 Tbsp
    mustard
  • 1/2 c
    vinegar
  • 1/2 c
    water
  • salt
    & pepper to taste

How To Make ~ pennsylvania potato salad ~

  • 1
    In a medium bowl, toss together the potatoes, eggs, celery, onion, parsley and bacon.
  • 2
    In 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
  • 3
    Pour dressing over potato mixture and toss. Sprinkle with paprika if desired. Can be eaten warm or cold.
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