Potato Salad Eisenhower

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #33243

September 03, 2019



"The general and his wife, Mamie, were longtime friends of Mesta, visiting frequently in Luxembourg during Mesta's tenure as U.S. ambassador. Eisenhower liked to leave his potatoes in full dress uniform for cooking"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (311.2 g)
  • Calories 346.9
  • Total Fat - 15.1 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 36.3 mg
  • Sodium - 767.1 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 6.4 g
  • Protein - 11.1 g
  • Calcium - 32 mg
  • Iron - 1.6 mg
  • Vitamin C - 22.7 mg
  • Thiamin - 0.2 mg

Step 1

Cook unpeeled potatoes in a covered saucepan in 1-inch water, until tender.

Step 2

While potatoes are cooking, prepare other ingredients.

Step 3

Cook bacon until crisp. Remove from pan and mince.

Step 4

Pour off excess fat from pan and use the same pan to saute onions and celery, stirring occasionally until mixture begins to brown. Remove sauteed mixture and set aside.

Step 5

Chop dill pickle and set aside with the saute mixture.

Step 6

In the same pan used to saute, heat water, vinegar, sugar, salt, paprika and dry mustard to boiling point, allowing liquid to simmer and incorporate any drippings from the bacon and sauteed onion-celery mixture.

Step 7

Check the potatoes for doneness and remove from heat. Peel them while still as warm as possible, then slice.

Step 8

Fold the reserved sauteed mixture into warm sliced potatoes with chopped dill pickle.

Step 9

Pour the hot dressing over the combined ingredients and toss gently to coat.

Step 10

Toss in parsley. Serve warm or cold.

Tips & Variations


No special items needed.

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