Dutch Lettuce

Dutch Lettuce

Made  times
Poutbaby 1

"This is a very simple and tasty dinner salad that is popular in my hometown area of New York State where many Dutch, including my ancestors, settled. This is my version of the Dutch Lettuce that my mom made when I was young. Traditionally, Dutch Lettuce is made with mashed potatoes, but my version is a little easier and I think the results are just as delicious. It won my family over and also everyone I serve it to. Please keep in mind that all amounts are approximate and you can increase or decrease each ingredient to your personal taste. Serve with a nice crusty loaf of bread or rolls."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Wash lettuce, drain well and dry. Tear into bite size pieces and place in a large bowl.
  2. Roughly chop hard-boiled eggs and place over lettuce. Cover bowl and refrigerate until needed.
  3. Cut Bacon into 1 inch pieces cross-wise and place into a large skillet over medium heat. As bacon warms, seperate slices so they cook evenly. Cook and stir bacon until brown and crisp. About 15 minutes before done, start step 4 but keep bacon and bacon drippings, hot in the pan.
  4. Cut potatoes into 3/4-1 inch cubes and bring to boil in lightly salted water. Gently boil just until tender, about 8 minutes.
  5. When potatoes are done and bacon is crisp, drain potatoes well and place on top of eggs in bowl.
  6. Spoon bacon on top of potatoes and spoon a little of the drippings on top as well. Stir well.
  7. Pour vinegar on top and stir again.
  8. Add more vinegar and/or drippings to suit your taste and serve immediately.