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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hot Potato Salad Recipe

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This recipe for Hot Potato Salad is from HARVESTLAND CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 pounds russet potatoes, scrubbed and halved
6 slices bacon
1 sweet or yellow onion, diced
2 stalks celery, diced
1/2 tbsp. flour
3 tbsp. apple cider vinegar
1 1/2 tbsp. sugar
1/2 cup chicken broth
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. black pepper
parsley, optional

Directions:
Directions:
Place potatoes in a large pot and cover with water. (Do not peel them.) Bring water to a boil, reduce heat to simmer and boil 20 mins, or until just tender all the way through. Drain potatoes, let cool, and peel skin off. Slice potatoes into bite size pieces. Dice bacon and place into a nonstick skillet. Cook over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towel lined plate. Discard all but about 2 tbsp. bacon fat. Add onion and celery to bacon fat and cook until soft. While onion is cooking, combine vinegar, sugar, chicken broth, salt, mustard and pepper in a small bowl. Once onion and celery are softened, sprinkle flour over them and cook 1 min. Stir in the broth mixture and cook for 1 min. Add potatoes to pan and stir to mix everything together. Check for seasoning and add more salt and pepper if needed. Sprinkle with bacon and parsley just before serving. Best served warm or at room temperature.

 

 

 

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