Recipe: Dutch Potato Salad (with cooked dressing and frankfurters) (1960's)

DUTCH POTATO SALAD

1 cup ripe olives
4 slices bacon
1/3 cup chopped onion
1 tsp flour
1/4 tsp dry mustard
2 tsp salt
1 Tbsp brown sugar
1/4 cup water
3 Tbsp vinegar
4 frankfurters, sliced
3 cups diced hot bailed potatoes
3 hard-cooked eggs, diced
1 cup thinly-sliced celery

Cut ripe olives into large pieces; set aside.

Dice bacon and fry until crisp. Remove bacon pieces, and cook chopped onion in the drippings.

Blend in flour, dry mustard, salt, and brown sugar. Stir in water and vinegar, and heat to boiling. Add sliced frankfurters; heat.

Combine diced potatoes and hard-cooked eggs, sliced celery, and ripe olives. Pour hot dressing and frankfurters over the potato mixture, add crisp bacon bits, and toss lightly to blend. Serve at once.

Makes 5 or 6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage magazine recipe clipping, 1960's