Our Family's Pennsylvania Dutch Potato Salad

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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)

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Steps

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Cook the 6 slices of bacon in fry pan until crisp , remove from pan and drain on paper towels before dicing.

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Reserve the bacon drippings in a small measure from these 6 slices.

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Then cook the remaining 2-4 slices until crisp , remove from pan and drain on paper towels but do not reserve this additional drainings.

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Cook potatoes in boiling water until just tender -- do not overcook.

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Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.

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Add onions , celery , salt and pepper to potatoes and mix lightly.

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Mix vinegar , sugar and water with cooled bacon drippings in the fry pan.

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Heat mixture just to simmering - over a medium heat.

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In another bowl , crack open egg and beat well with a whisk.

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Very slowly , add the dressing mixture to the beaten egg , whisking constantly.

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Pour dressing over potatoes and then add bacon and mix lightly.

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Serve warm.

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Ingredients

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red potatoes, onion, celery, salt, pepper, bacon, bacon drippings, apple cider vinegar, sugar, water, egg