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Recipe: Dutch Potato Salad (Heinz Vinegar, 1970)

Salads - Potato, Pasta
DUTCH POTATO SALAD

3 pounds (10-12) medium potatoes
1 cup chopped onions
1/2 teaspoon celery seed
2 teaspoons salt
1/8 teaspoon pepper
6 slices bacon, diced
1/2 cup Heinz Apple Cider or White Vinegar
2 tablespoons sugar
3 tablespoons water
I egg (at room temperature), beaten
2 tablespoons minced parsley

Cook potatoes in boiling salted water until tender. Cool slightly; peel; thinly slice into large bowl. Add onions and next 3 ingredients; mix lightly; keep warm.

Cook bacon crisp; drain on paper towel.

Mix vinegar, sugar, water with cool bacon drippings; heat to simmering. Add very slowly to beaten egg, beating constantly. Pour over potatoes; add bacon, parsley; mix lightly. Serve warm.

Makes 8 servings (7 cups)
From: Recipelink.com
Source: Heinz Vinegar Ad, October 1970
MsgID: 017385
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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