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This week's recipe is from All-Time-Favorite Recipes from Pennsylvania Cooks. Click on the cookbook to read more about it and get a sneak peek inside!
Best Pennsylvania Dutch Potato Salad

Submitted by: Bethi Hendrickson from Danville, PA
6 to 8 potatoes, peeled and cubed
1 lb. bacon, crisply cooked, crumbled and 2 T. drippings reserved
2 eggs, beaten
1 c. milk
1 c. water
3/4 c. vinegar
3/4 c. sugar or calorie-free powdered sweetener
3 T. all-purpose flour
1/8 t. pepper
3 stalks celery, diced
Garnish: chopped fresh parsley

Cover potatoes with water in a stockpot. Cook over medium heat until tender, about 15 minutes; drain. Immediately run cold water over potatoes; cool and set aside. In a blender, combine bacon, reserved drippings and remaining ingredients except celery and garnish. Process until well mixed; pour into a saucepan. Cook over medium heat until thickened and bubbly, whisking frequently. Combine potatoes and celery in a large bowl. Pour hot mixture over top and toss to mix. Cover and refrigerate for several hours before serving. Garnish with parsley. Serves 8 to 10.

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