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Catholic Recipe: Dutch Potato Salad

    INGREDIENTS

  • 6 medium potatoes, cooked and peeled
  • 1 cup sliced celery
  • 2 Tablespoons minced parsley
  • salt and pepper
  • 6 strips bacon
  • 1/4 cup tarragon vinegar
  • 1 Tablespoon sugar
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Dutch potato salad is served warm with bacon and drippings.

DIRECTIONS

Cut potatoes in thin slices. (Cooked instant sliced potatoes may be used.) Add celery, parsley, salt, and pepper. Cut bacon in 1-inch pieces; fry until crisp; add vinegar and sugar to bacon and drippings; heat; pour over potato mixture; toss gently to mix. Cover; let stand over low heat until warm. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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