July 3, 2010

Potato Salad with Bacon Dressing

  • 4 to 5 large potatoes
  • .
  • Bacon Dressing
  • 4 slices bacon
  • 2 eggs beaten lightly
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon salt
  • 1/4 cup vinegar
  • 1/2 cup milk or cream
  • 1/4 cup chopped purple onions
  • 2 tablespoons mayonnaise or salad dressing


Boil the potatoes in the jackets until they are tender. Peel and cut them into large chunks. Keep warm. Fry the bacon until crisp, remove from skillet and reserve drippings. To the beaten eggs add the next four ingredients, mixing well. Add the egg mixture to the bacon drippings and cook over low heat, stirring constantly, until mixture is the consistency of custard. Crumble the bacon and return it to the dressing. Pour the dressing over the potatoes. When salad is cooled, add chopped onions and mayonnaise.
Serves 6 to 8.

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