Covered Bridge Potato Salad
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Yields:
-
1 salad
- Serves:
- 12-15
ingredients
- 10 potatoes
- 2 small onions, minced
- 1 carrot, diced
- 3 stalks celery, diced
- 18 olives, chopped
- 8 eggs, hard cooked, sliced
- 4 slices bacon, diced and fried
- 2 tablespoons heaping flour
- 1 cup sugar
- 4 eggs, Beaten
- 1 tablespoon heaping dry mustard
- 1 cup vinegar
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup water
directions
- Cook potatoes ib jackets until tender.
- Peel and dice.
- Combine potatoes, onions carrots celery olives and egg, set aside.
- Add flour to grease from fried bacon and stir until it makes a smooth paste.
- Combine sugar, eggs mustard, water vinegar, salt and pepper, mix well.
- Add to flour paste.
- Place over low heat.
- Cook until thick, stirring constantly.
- Pour over potatoe mixture, mix lightly.
- Let stand in cold place for several hours.
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Reviews
-
I actually found this recipe in the same book as the original poster of the recipe. I was told by my Grandmother that our family used to live in the P.A Dutch area and moved to Indiana in a covered wagon in the early 1800s. So as soon as I seen this recipe I had to try it and it is absolutely the best potato salad I have ever had. I would have never thought of using a bacon gravy for a base in potato salad but it kicks it up way over the top. I thought it was really good as a hot salad but when it cooled in the fridge for a few hours it was even better. If you like old style Americana food and flavors you will LOVE this potatoe salad!!!!!!