Canadian Mennonite Hot Potato Salad with Bacon Speck Salat




4 slices lean bacon
1/2 cup finely chopped onions
1/4 cup chopped celery
1 tbsp. flour
1/4 cup hot water
1/2 cup heavy cream
2 tbsp. boiled dressing (see recipe)
1 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 cups diced, hot, boiled potatoes
1 tbsp. finely chopped parsley
1 tsp. finely chopped chives
Additional heavy (optional)
2 hard-boiled eggs, sliced

Boiled Dressing

1/2 cup sugar
1/2 tsp. salt
1 tsp. dry mustard
1/2 cup vinegar
2 eggs, well beaten
1 tbsp. butter


Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. 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 flavours. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.

FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.

Classic Canadian Cooking

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