Southern Dutch Potato Salad
From dugger 15 years ago
- 15 minutes to make
- Serves 6
This was my mom's concoction. There never was a recipe written but we had seen it made enough to know what was in it. Just didn't know how much. So after a couple of trial runs it finally tastes about right.
Ingredients
- 6 medium potatoes shopping list
- 10 slices bacon shopping list
- 3 tablespoons flour, all-purpose shopping list
- 2 1/2 cups water shopping list
- 2 1/2 tablespoons prepared mustard shopping list
- 3 tablespoons cider vinegar shopping list
- 1/2 medium onion, chopped shopping list
- 1 cup mayonnaise shopping list
- 2 each eggs, hard boiled shopping list
How to make it
- In a medium saucepan, boil the potatoes until tender. Peel and slice about 1/4 inch thick and set aside.
- Fry bacon. Set aside on paper towel to cool. Do not discard the drippings.
- Add flour to the drippings in skillet on medium heat, stirring to make a rue. Slowly add the water and stir until the until the mixture is the consistency of gravy.
- Reduce heat to simmer. Add mustard and vinegar. Continue cooking and stirring until the mixture is smooth. Remove from heat and allow to cool to room temperature.
- While the mixture cools, crumble the bacon and set aside. Coarsley chop the hard boiled eggs and set aside.
- When the dressing mixture is cooled, add the mayonnaise and stir until smooth. This mixture can then be reheated until warm.
- Place the potatoes in a large bowl, add the chopped onion and egg and crumbled bacon. Pour the dressing mixture over the potatoes and gently mix together. Too much muscle will give you mashed potatoes.
- Serve it warm
Make the sauce
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Mix the basics
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The Rating
Reviewed by 3 people-
Oh hey Dugger! Great post here, and love the bits of trivia, too! Man, you know this potato salad would taste like a million bucks, but you'd need that much money to live on after the heart attacks! LOL You get my 5 on this one!--Kn0x--
knoxcop
in Los Alamos loved it
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this is great!
midgelet
in Whereabouts loved it
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