I have never had hot potato salad. Normally here in Savannah we eat it cold, although I am sure I could find it prepared hot. The potato salad that we have always eaten is usually made with potatoes cooked with onion and salt. After they are cooled the other salad ingredients are added – usually mayonnaise, sometimes mustard or vinegar, pickles (sweet or dill), hard boiled egg, celery, raw onions, bacon if desired. I think this would be interesting to try. It doesn’t say what kind of potatoes but I believe a Russet or something similar would work best. That is what we normally use in ours and they hold up and don’t get mushy.
Ingredients:
- Cooked diced potatoes
- Onion
- Celery
- Crumbled bacon
- Diced eggs
- Little bacon grease
Dressing:
Beat 5 eggs, add 1 c vinegar and 2 c sugar. Cook until thick and foamy. Pour over potato mixture.
This recipe is from the St. Vincent De Paul Catholic Church, Vincennes, Indiana, Favorite Recipes. It was contributed by Phyllis Holscher.
This cookbook has sold, but other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .
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