Potato Salad #2 Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
POTATOES
5 lbs: Potatoes, red skinned
2 tsp: Seeds, celery
-- peeled, quartered
1 1/2 tsp: Salt,
2 tbsp: Vinegar, cider
1 tsp: Pepper, black
1/2 lbs: Bacon,
Water, to cover
3/4 cup: Onion, chopped
3/4 cup: Parsley, chopped, garnish
DRESSING
2 large: Eggs,
1/2 cup: Vinegar, cider
1/3 cup: Mustard,
2 tbsp: Vinegar, cider
1 cup: Sugar,
7 ounce: Water,
Directions:
Potatoes: =========
Cook the potatoes in enough water to cover with the 2
tablespoons of vinegar added to the water. Cook until tender. The
vinegar keeps the potatoes firm.
Place the cooked potatoes in a large pan (she used a fifteen inch
round cake pan) and add the cooked bacon and drippings. Toss the
potatoes and bacon together.
Add the rest of the ingredients: salt, pepper, and celery seed.
Add the onions and parsley. Dressing: =========
Whisk the eggs in a sauce pan. Add the mustard and whisk. Add
the sugar and whisk. Add the cider vinegar and whisk.
Turn the heat up to get the mixture to a boil. When it begins to
boil, reduce the heat and whisk and simmer for 8 to 10 minutes.
Pour the dressing over the potatoes, toss, and cover with plastic
wrap, stirring occasionally, for three hours while the potatoes
absorb the sauce.
Source: "Heirloom Recipes" by Marcia Adams, 1994
Submitted By ROB STEWART On 11-12-94
Source from luhu.jp
Cook the potatoes in enough water to cover with the 2
tablespoons of vinegar added to the water. Cook until tender. The
vinegar keeps the potatoes firm.
Place the cooked potatoes in a large pan (she used a fifteen inch
round cake pan) and add the cooked bacon and drippings. Toss the
potatoes and bacon together.
Add the rest of the ingredients: salt, pepper, and celery seed.
Add the onions and parsley. Dressing: =========
Whisk the eggs in a sauce pan. Add the mustard and whisk. Add
the sugar and whisk. Add the cider vinegar and whisk.
Turn the heat up to get the mixture to a boil. When it begins to
boil, reduce the heat and whisk and simmer for 8 to 10 minutes.
Pour the dressing over the potatoes, toss, and cover with plastic
wrap, stirring occasionally, for three hours while the potatoes
absorb the sauce.
Source: "Heirloom Recipes" by Marcia Adams, 1994
Submitted By ROB STEWART On 11-12-94
Source from luhu.jp