Looking for a delicious complement to holiday ham?
Give this potato salad a try. It's from mama, with a few subtle updates. The recipe calls for raw eggs so you will need to prepare and eat the salad the same day.
Five large, fresh red potatoes, halved
Six slices thick, quality bacon, chopped into one-inch pieces
One-half large or one small white onion, chopped
Two fresh eggs, beaten
One-half cup apple cider vinegar
Three tablespoons (or more) fresh parsley leaves, chopped
Salt and freshly cracked pepper
One chopped green onion, for garnish
Cover potatoes in water and cook until fork tender but not too soft--15 to 20 minutes. Drain off water and allow potatoes to cool slightly. Meanwhile cook bacon in large pan on stovetop. After a few minutes add white onions. Continue to cook over medium to low flame until bacon is slightly crispy and onions are soft. While potatoes are still warm, peel and gently slice. Place sliced potatoes in pan with onions, bacon and fat. Pour over eggs and vinegar, and mix in parsley and seasonings. Carefully blend ingredients, taking care to not break up potatoes in the process. Let stand at least an hour. Transfer to a serving bowl and sprinkle with chopped green onion. Serve with warm ham or cold cuts with rye bread, pumpernickel and/or vollkornbrot. Yield: About eight servings