Catholic Recipe: Dutch Potato Salad
Dutch potato salad is served warm with bacon and drippings.
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