Pennsylvania Dutch Potato Salad Recipe

click to rate
0 votes | 1934 views
Servings: 10

Ingredients

Cost per serving $0.48 view details

Directions

  1. Boil potatoes in their skins. When soft, peel and dice. Add in the celery, diced Large eggs, parsley, and onion. Meanwhile, fry bacon till crisp and brown. Remove the bacon and keep the fat warm. When bacon cools a little, break it up over the potato mix. Beat the Large eggs, add in the sugar, spices and vinegar and water. Mix well. Pour egg mix into the warm bacon fat and stir till mix thickens (about 10 min). Pour over the potato mix and mix lightly. Can be served hot, or possibly let stand in cold place several hrs before serving.

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 10 servings
Calories 287  
Calories from Fat 94 33%
Total Fat 10.42g 13%
Saturated Fat 3.41g 14%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 311mg 13%
Potassium 499mg 14%
Total Carbs 41.65g 11%
Dietary Fiber 2.2g 7%
Sugars 21.7g 14%
Protein 7.17g 11%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment