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Hot Potato Salad

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#39408

This hot potato salad has hard-boiled eggs, bacon, and a tangy vinegar-based dressing.

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

8 potatoes
1 stalk celery, diced
2 hard boiled eggs, peeled and sliced
1 onion, minced
4 slices bacon, diced
2 eggs, well beaten
1 cup sugar
1/4 teaspoon dry mustard powder
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white vinegar
1/2 cup cold water

directions

Place the unpeeled potatoes in a pot of boiling water. Cook until the potatoes are very soft when pierced with a fork. Drain off the water and let the potatoes cool enough to handle. When cool, peel and dice the potatoes and place in a bowl.

Add the celery, hard-boiled eggs, and onion to the bowl and set aside.

Cook the bacon in a skillet over medium-high heat. Stir until crisp and brown. Remove the bacon from the skillet with a slotted spoon and let drain on paper toweling. Keep the skillet on the stove but reduce the heat to medium. Drain off all but one tablespoon of the bacon grease.

In a bowl, whisk together the eggs, sugar, mustard, parsley, salt, pepper, vinegar, and water until smooth. Pour into the bacon grease and cook, stirring constantly, until the mixture thickens. Pour the dressing mixture over the potatoes in the bowl and mix gently to coat everything.

Serve warm.

common recipe questions

What potatoes work best for potato salad?

Choose waxy potatoes like fingerlings, new potatoes, or red bliss. Yukon Gold also works well. Avoid starchy potatoes like russets.

nutrition data

206 calories, 3 grams fat, 40 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.

reviews & comments

ladymontague REVIEW:
January 29, 2022

A little more work than your average potato salad, but I was really impressed with how it turned out. It got rave reviews from everyone.

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