Our Family's Pennsylvania Dutch Potato Salad

Salad Ingredients

• 3 lbs medium red potato (about 18-20 potatoes)
• 1 cup onion, chopped (vidalia onion is preferred now)
• 1 cup celery, chopped
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 slices bacon, cooked crisp and diced (save bacon drippings in a small measure)
• 2-4 slices bacon, cooked crisp and diced (do not save these drippings)

Dressing ingredients

• bacon dripping, from the 6 slices of bacon only (see above)
• 3/4 cup apple cider vinegar
• 1/8-1/4 cup sugar (to taste)
• 6 tablespoons water
• 1 egg, at room temperature, well beaten

Directions

1. 1

   Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.

2. 2

   Cook potatoes in boiling water until just tender -- do not overcook.

3. 3

   Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.

4. 4

   Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).

5. 5

   Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.

6. 6

   Heat mixture just to simmering - over a medium heat.

7. 7

   In another bowl, crack open egg and beat well with a whisk.

8. 8

   Very slowly, add the dressing mixture to the beaten egg, whisking constantly.

9. 9

   Pour dressing over potatoes and then add bacon and mix lightly.

10. 10

    Serve warm.