Potato Salad

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

2320 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

8	each	potatoes
1	each	celery	stick, diced
2	each	egg	hard boiled, sliced
1	each	onion	minced
1	tablespoon	parsley leaves	minced
2	each	egg	well beaten
1	cup	sugar
1/2	cup	vinegar	diluted with water, next ingredient
1/2	cup	water	cold
4	teaspoons	dry mustard
2	teaspoons	salt
4	teaspoons	black pepper
4	slices	bacon	diced

Directions

Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving.

Pennsylvania Dutch 1936.

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Nutrition Facts

Serving Size 2135g

Amount per Serving

Calories 2320 9% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 744mg	248%
Sodium 5078mg	212%
Total Carbohydrate 490.0g	163%
Dietary Fiber 31.0g	122%
Sugars 219.0g
Protein 50.0g	101%

Vitamin A	27%		Vitamin C	190%
Calcium	36%		Iron	64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Sweet Hot Mustard

This is a great recipe for those that like HOT foods. Try using honey in place of the sugar. It makes a smoother texture and a slightly different taste, a taste that we decided we liked better after trying it both ways. We serve it with pepperoni, crackers and a white cheese.