Hot Potato Salad with Bacon Specks (Mennonite)



  • 4 slices lean bacon
  • 1/2 cup finely chopped onions
  • 1/4 cup chopped celery
  • 1 tablespoon flour
  • 1/4 cup hot water
  • 1/2 cup heavy cream
  • 2 tablespoon Boiled Dressing
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups diced, hot, boiled potatoes
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped chives
  • Additional heavy cream (optional)
  • 2 hard-boiled eggs, sliced

Boiled Dressing

  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 cup vinegar
  • 2 eggs, well beaten
  • 1 tablespoon butter


  1. Salad: Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, return to medium heat, add onions and celery.
  2. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired.
  3. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
  4. Boiled Dressing: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
  5. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
  6. Beat in the butter. Cool.

This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.

Posted by Olga at Recipe Goldmine 2004/2/29 16:12.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!