Home on the Grange: Labor Day NO MAYO potato salad

Posted Sep 2 2016, 1:10 pm in

In honor of Labor Day, I’m breaking out a PA Dutch style potato salad recipe from the 1950 Pennsylvania State Grange Cook Book. The recipe sounds more like German potato salad to me, but who am I tell Mrs. Richard A. Landes (who is credited with the recipe) that it’s not Pennsylvania Dutch!

Pennsylvania Dutch Potato Salad10

I couldn’t find an exact pic of this no-mayo potato salad, but I think this is close.

Potato Salad (Pa. Dutch Style)

8 boiled potatoes
1/2 bunch celery, diced
2 hard-cooked eggs, sliced (if desired)
1 medium onion, minced
2 tablespoons parsley, minced
3 slices bacon, diced
3 eggs well beaten
1 ½ cups sugar
3/4 cup vinegar, diluted with 1 cup cold water (vinegar from sweet pickles may be used for part of this mixture or all of it
1/3 teaspoon dry mustard
3/4 teaspoon salt
1/3 teaspoon pepper

Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard-cooked eggs, and onion. Let stand while making the dressing.

Fry bacon until crisp and brown. Pour off excess bacon fat. Beat the eggs. Add the sugar, spices and vinegar and water (or pickle vinegar). Mix well. Pour into hot bacon and fat.* Stir until mixture thickens over low heat (about 10 minutes). Pour over potato mixture, mix lightly and let stand in cold place several hours before serving. Makes about 10 servings.

*You might want to use a double boiler and make sure the bacon/fat is not overly hot, or you’ll end up with scrambled eggs.

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