Old-Fashioned Potato Salad
Recipe contributed by Dieter King, Ontario, Canada
1/4 pound bacon, cut into 1/2 – inch pieces
4 to 5 medium new potatoes
1/2 teaspoon salt
3 hard-boiled eggs, sliced
1/3 cup scallions, chopped (including green tops)
1/2 cup dill pickles, chopped
3/4 teaspoon celery seed
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic salt
2/3 cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons hot water
2 tablespoons sugar
2 tablespoons Dijon mustard
Hard-boiled eggs, sliced or in wedges
Bacon, diced and cooked
In a medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/4-cup drippings and set aside.
Scrub potatoes and place in a large saucepan. Cover with water, add 1/2 teaspoon salt and bring to a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on their size. Drain and cut into 1/2-inch cubes. Place in a large bowl; add eggs, scallions, pickles, celery seed, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point the mixture may be refrigerated, covered overnight.
In a small saucepan heat reserved 1/4-cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
Garnish with eggs cut into slices or wedges, bacon, olives and parsley.
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