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Hot Potato Salad
Review Overview
ease of preparation and cooking
7availability of ingredients
10specialized cooking utensils required
6.5Hot Potato Salad
Author: Reverend Eric
Ingredients
- 1 lb thick bacon slices sliced into ¼ inch strips
- ½ C water
- 3 T reserved bacon drippings
- 1 small sweet chopped onion
- 3 T flour
- 2 T sugar
- ¼ C dark brown sugar
- 1 T Kosher salt
- ½ fresh ground black pepper
- 1 t powdered dry mustard
- ½ t celery seed
- ⅔ C vinegar
- ⅔ C water
- 3 lbs Potatoes golds or new or low starch variety sliced at ¼ inch thick
- ½ cup chopped fresh parsley
- 6 hard boiled eggs sliced
- ½ medium red onion sliced very thin
Instructions
- Steam potatoes until tender but still very firm and set aside
- In a large cold skillet add bacon and ½ C cold water turn heat to medium high and separate bacon in pan and allow water to plump the slices as they separate. When water in mostly evaporated reduce heat to medium low and continue to cook bacon until crisp and well browned stirring often, strain bacon and reserve 3 T of drippings.
- Add onion and reserved drippings to skillet and turn heat to medium high, cook onions until brown then add flour and cook to form a thickened and browned roux.
- Mix vinegar and water in measuring cup and sugars, salt, pepper, mustard powder and celery seed in another.
- Add vinegar mixture to the pan and quickly stir to create a sauce, while stirring constantly with a wood spoon add dry ingredients and combine and deglaze any browned bits from the bottom of the pan.
- add parsley to sauce and stir to incorporate
- pour sauce over cooked potatoes and gently fold to cover and add to oiled 9 X 13 pan
- cover and refrigerate for at least 12 hours.
- gently warm salad to internal temp of 165 and gently stir sliced hard cooked eggs and sliced red onions and server
What I’ve been cooking…
Review Overview
ease of preparation and cooking
7availability of ingredients
10specialized cooking utensils required
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