Recipe for cooking hot potato salad with bacon specks

Recipes from Amish Country :: Amish Salads and Dressings

Posted by Olga at recipegoldmine.com 2004/2/29 16:12

4 slices lean bacon
1/2 c. finely chopped onions
1/4 c. chopped celery
1 Tbsp. flour
1/4 c. hot water
1/2 c. heavy cream
2 Tbsp. Boiled Dressing
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 c. diced, hot, boiled potatoes
1 Tbsp. finely chopped parsley
1 tsp. finely chopped chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced

Cook bacon over med. heat until crisp. Remove and crumble. Drain off all fat except 1 Tbsp., return to med. heat, add onions and celery. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired. Sprinkle and distribute crumbled bacon on top and garnish with the sliced hard-boiled eggs.

Boiled Dressing
1/2 c. sugar
1/2 tsp. salt
1 tsp. dry mustard
1/2 c. vinegar
2 eggs, well beaten
1 Tbsp. butter

Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.