Potato Salad Eisenhower
Recipe: #33243
September 03, 2019
Categories: Salads, Potato Salad, Bacon, Celery, Potatoes, German, Gluten-Free No Eggs, Non-Dairy, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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