Hot Potato Salad

This is one of my all-time favorites, but fair warning—this salad demands a bit of elbow grease. It’s kind of like German Potato Salad’s long-lost cousin. The key here is not to overcook your potatoes. If you do, well, you’ll end up with something closer to mashed potato soup. Let’s not go there.

Software (a.k.a. Ingredients)

1 lb thick-cut bacon sliced into 1/4-inch strips (because thin bacon is just sadness)
1/2 cup water
3 tbsp reserved bacon drippings liquid gold, folks
1 small sweet onion chopped
3 tbsp all-purpose flour
2 tbsp sugar
1/4 cup dark brown sugar
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp powdered dry mustard
1/2 tsp celery seed
2/3 cup vinegar your choice—apple cider or white works best
2/3 cup water
3 lbs Yukon Gold or other low-starch potatoes sliced 1/4-inch thick
1/2 cup chopped fresh parsley
6 hard-boiled eggs sliced
1/2 medium red onion sliced paper-thin

Procedure (a.k.a. The Magic)

Steam the Potatoes: Start by steaming your potato slices until they’re tender but still firm enough to hold their shape. Think al dente, but for spuds. Overdo it, and you’ll be crying into a mushy mess. Once they’re perfect, set them aside like the VIPs they are.
Bacon Time: In a cold, large skillet, toss in the bacon strips along with 1/2 cup of cold water. This trick helps the bacon plump up as it separates. Turn the heat to medium-high, and when the water is mostly evaporated, drop the heat to medium-low. Cook the bacon until it’s beautifully crisp, stirring often so nothing sticks. Strain the bacon and save 3 tbsp of those magical drippings.
Onion + Roux = Sauce Awesomeness: Add your reserved drippings back into the skillet and toss in the sweet onion. Cook over medium-high heat until the onion is golden and happy. Sprinkle in the flour and stir until you’ve got a thick, browned roux. It might look like a mess now, but trust me—it’s going places.
Sauce-Making Wizardry: In one measuring cup, mix the vinegar and 2/3 cup of water. In another, combine the sugars, salt, pepper, mustard powder, and celery seed. Slowly add the vinegar mixture to the skillet, stirring constantly with a wooden spoon. Then add the dry ingredients and stir like your life depends on it. Scrape up any browned bits stuck to the bottom of the pan. That’s flavor, my friend.
Bring It All Together: Stir the chopped parsley into the sauce, then pour the whole thing over your cooked potatoes. Gently fold everything together—you want the potatoes coated, not annihilated. Transfer the mix to a lightly oiled 9×13 pan, cover, and refrigerate for at least 12 hours. (Yes, patience is a virtue.)
Warm, Toss, and Serve: Before serving, gently warm the salad to an internal temp of 165°F. Stir in the sliced hard-boiled eggs and red onion right before serving. Plate it up, stand back, and watch your guests fight for seconds.

Notes

This dish loves a little overnight rest in the fridge—it gives all those flavors a chance to mingle and become besties.
Be careful with the eggs and onions—add them at the end so they stay fresh and pretty.
Pair this with a cold beer or a glass of wine, and you’ve got yourself a meal worth the effort.