 | | Dutch Potato Salad |
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1 head lettuce or leaf lettuce
4 lg. potatoes, boiled and cooled
2 to 3 tbsp. margarine
Salt and pepper
8 hard cooked eggs, sliced
8 to 12 slices bacon, crisply fried
VINEGAR DRESSING
1/2 c. water
1/4 c. vinegar
1/3 to 1/2 c. sugar
1 tbsp. bacon drippings
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| Instructions |
| Shred or cut lettuce as for salad. Cut potatoes in small pieces and fry in butter or margarine. Add salt and pepper to taste. For dressing boil water, vinegar and sugar together until sugar is completely dissolved. Add hot bacon drippings. Pour mixture over lettuce. Layer lettuce, potatoes, sliced egg and crumbled bacon. This is an excellent way to use up leftover potatoes. |
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