There was a little controversy over the origin of this dish when I shared it on social media. This was my grandmother Loretta’s recipe, who had a Dutch maiden name (Van Curen) so I assumed this was an old family recipe representing her Dutch heritage.

In actuality, it’s “Dutch” in the same way as “Pennsylvania Dutch” — meaning it’s an American bastardization of “Deutch,” the German word for German. A few friends of mine with more German heritage immediately recognized it as something their grandmothers used to make.

The dish itself is honestly something I’ve never had anything like before. The “dressing” is thick like a roux but with added tanginess from the sugar and vinegar. And unfortunately, I’ve now learned this isn’t my favorite way to eat potatoes or bacon. But my spouse, who grew up in a family steeped in German heritage, liked it enough to go back for seconds, so your mileage may vary.

This dish makes enough to feed about 4-6 people, depending on whether you’re smart and organized enough to make an actual salad with green stuff to go with it. You can serve this for dinner or keep it overnight in the fridge and reheat for a special breakfast.

1/2 pound of bacon (about 9 strips)
2 tablespoons flour
2 tablespoons sugar
1 teaspoon dry mustard
2/3 cup vinegar
2/3 cup water
1 teaspoon salt
dash of pepper
4 large potatoes (or the equivalent mass of small ones): pared, sliced, and cooked
1/2 cup chopped celery
1/3 cup chopped green onions

Heat oven to 350F and bake the potatoes for 25 minutes (or microwave for about 10).

Slice the bacon into 1-inch pieces and fry until crisp. Drain (keeping the bacon fat) and set aside.

Combine 1/3 cup bacon fat, flour, sugar, and mustard in a small saucepan. Stir until smooth. Add vinegar and water. Cook, stirring constantly, until thickened. Stir in salt and pepper.

Arrange half of the hot potatoes in a shallow baking or serving dish (a pretty pie plate works well). Sprinkle half of the celery, onions, and bacon on top. Pour over half of the dressing, and repeat until it’s all mixed.