Best 6 Pa Dutch Potato Salad Hot Recipes
In the realm of culinary delights, Pennsylvania Dutch Potato Salad reigns supreme, a testament to the rich heritage and enduring traditions of the Pennsylvania Dutch community. This delectable dish, crafted with utmost care and precision, has become an iconic symbol of their culinary prowess. Join us on a delightful journey as we unveil two cherished recipes that capture the essence of this beloved salad: the classic Hot Potato Salad and the tangy Mustard Potato Salad. Embark on a sensory adventure, where creamy potatoes, crisp vegetables, and a symphony of flavors dance upon your palate, leaving you craving for more. Discover the secrets behind the perfect balance of tangy vinegar, sweet sugar, and smoky bacon, creating a harmonious blend that elevates this dish beyond the ordinary. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable taste that make Pennsylvania Dutch Potato Salad a culinary masterpiece.
Let's cook with our recipes!
PENNSYLVANIA DUTCH POTATO SALAD
Make and share this Pennsylvania Dutch Potato Salad recipe from Food.com.
Provided by KarenO
Categories Potato
Time 20m
Yield 40 6 ounce servings, 40 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.
Nutrition Facts : Calories 236.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 56, Sodium 391, Carbohydrate 48.5, Fiber 5.1, Sugar 12.1, Protein 6.7
PA HOT DUTCH POTATO SALAD
Growing up in PA this was always a hit at our church Pot-luck. We would take in our Thermos travel crock pot and serve it hot.
Provided by Dave Smith
Categories Potato Salads
Time 45m
Number Of Ingredients 11
Steps:
- 1. Boil 4 cups of New Red potatoes till folk tender, drain set-a-side Boil 3 eggs till hard cooked peel set-a-side
- 2. Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes.
- 3. add beaten egg cook slightly.
- 4. Add cooked cubed potatoes, grated carrot and diced hard-cooked eggs. Add vinegar, salt, pepper, sugar and blend and serve hot.
OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD
This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)
Provided by HokiesMom
Categories Salad Dressings
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
- Cook potatoes in boiling water until just tender -- do not overcook.
- Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
- Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
- Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
- Heat mixture just to simmering - over a medium heat.
- In another bowl, crack open egg and beat well with a whisk.
- Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
- Pour dressing over potatoes and then add bacon and mix lightly.
- Serve warm.
MY GRANDMA'S PA DUTCH POTATO SALAD
So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!
Provided by Cabin Cat
Categories Potato
Time 1h
Yield 1 large bowl, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
- Keep in mind that some types of potato absorb more mayonaise than others.
- Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
- *note: 15 potatoes or 5 pounds, whichever comes first.
Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6
PENNSYLVANIA DUTCH POTATO SALAD WITH BACON DRESSING
We live in Lancaster County PA. This recipe was handed down from my mother. It was always a favorite. Very similar to German Potato Salad.
Provided by dannyboy22
Categories Low Protein
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in jackets until soft.
- Let potatoes cool and then peel and dice.
- Add celery, onion, and sliced hard boiled eggs.
- For the dressing:.
- Fry bacon in skillet until crisp and brown.
- Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well.
- Reduce skillet heat to a simmer and add egg mixture to the bacon and fat.
- Stir constantly until dressing thickens. Approximately 10 minutes.
- Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
- Serve warm or cool in the refrigerator for several hours before serving.
Nutrition Facts : Calories 332.7, Fat 5.5, SaturatedFat 1.8, Cholesterol 97.2, Sodium 249.3, Carbohydrate 64.1, Fiber 5.1, Sugar 27.5, Protein 8.4
PA DUTCH POTATO SALAD (HOT)
A Pennsylvania Dutch take on a favorite warm potato salad.
Provided by Carolyn Haas
Categories Potato Salads
Time 25m
Number Of Ingredients 11
Steps:
- 1. Dice bacon and fry. Add green pepper and onion, and cook 3 minutes.
- 2. Add vinegar, sugar, salt, pepper, and a beaten egg. Stir and cook briefly.
- 3. Add cubed potatoes, grated carrot and diced hard-boiled eggs. Gently fold together; serve hot.
Tips:
- Choose the right potatoes: Waxy potatoes, like Yukon Gold or Red Bliss, hold their shape well and won't become mushy when cooked.
- Boil the potatoes until they are tender but still firm: This will prevent them from falling apart when mixed with the other ingredients.
- Use high-quality bacon: The bacon is one of the main ingredients in this salad, so it's important to use a good quality bacon that has a nice smoky flavor.
- Don't overcook the bacon: Cook the bacon until it is crispy but not burnt. This will add a nice texture and flavor to the salad.
- Use a good quality mayonnaise: The mayonnaise is another important ingredient in this salad, so it's important to use a good quality mayonnaise that has a rich flavor.
- Season the salad to taste: Add salt, pepper, and celery seed to taste. You can also add other seasonings, such as garlic powder or onion powder, if desired.
- Chill the salad before serving: This will allow the flavors to meld and the salad to become more firm.
Conclusion:
Pennsylvania Dutch Hot Potato Salad is a delicious and easy-to-make dish that is perfect for summer gatherings. It is made with waxy potatoes, bacon, mayonnaise, celery, and onions. The salad is seasoned with salt, pepper, and celery seed. It can be served warm or cold, but it is best chilled before serving. This salad is a great way to use up leftover potatoes and bacon, and it's a surefire hit with family and friends.
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