This potato salad is typically made from sliced potatoes, bacon, onions, and celery. It is most often served warm or at room temperature for the best flavor.
2 1/4 pounds potatoes (waxy variety, such as Yukon Gold)
4 slices bacon
1/4 cup white wine vinegar
1 cup white onions, diced
1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
1/4 teaspoon ground white pepper
1/4 cup vegetable oil
2 tablespoons mild brown mustard
1/2 bunch chives, snipped
Cook the potatoes in simmering salted water until just tender, about 20-25 minutes. Drain and dry. While the potatoes are still hot, remove the skins and dice the potatoes.
While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Then add the vinegar, salt, sugar, and pepper.
Lastly, add in the oil to the rest of the hot mixture.
Add the hot dressing to the warm potatoes. Gently toss in the crumbled bacon and chives. Taste for addition seasoning if needed.
The salad may be served warm, at room temperature, or chilled.
Preparation time: 35 minutes
Servings: Makes 8 servings
* Tara Notes:
One thing I did incorrectly was cut the potatoes to big so it was much of a mouthful to chomp on. Ill be dicing them smaller next time. Other than that it was good. I think I will try mustard seeds next time and see how it turns out versus mustard.
This recipe will serve about 4 so you might want to double it to have again the next day. I ended up eating it pretty warm as I was hungry and it smelled good. I served it with Oven Roasted Chicken.
I also set aside a portion to chill so that I could taste this after it has sat for a while.