Classic Pennsylvania Dutch Potato Salad

3 lb. new potatoes
1 large sweet onion chopped
3 T. cider vinegar
1 t. salt
1/4 t. black pepper
6 slices bacon (can be pork, turkey or lamb)
3 hard-cooked eggs
1/2 C. chopped gherkin or sweet pickle of your choice

For the dressing:
3 T. bacon drippings
2 T. flour
2 T. sugar
1 t. salt
1 t. coarse ground dry mustard or mustard seeds
1/4 t. black pepper
3/4 C. water
3/4 C. cider vinegar

Cut potatoes into 1/2" pieces. Place in large pan and cook ten minutes or until fork tender. Drain. Meanwhile, place onion, cider vinegar, salt and pepper in a large bowl. Add potatoes and toss well to coat with seasonings. Cook bacon in skillet until crisp. Reserve drippings for dressing.

Remove egg yolks from eggs and place in a small bowl. Mash with fork. Chop the whites and reserve separately with pickles. Prepare dressing. Heat drippings in skillet over medium heat. Stir in flour and cook about a minute. Stir in sugar, salt, mustard and pepper. Add water and vinegar. Bring mixture to a simmer and cook one minute, stirring constantly. Remove from heat and stir in egg yolks. Stir until smooth. Toss dressing with potatoes. Stir in egg whites, pickles and bacon bits. Serve warm or at least room temperature.
 

Picnic Basket From Kim of Kim's Whim