Ingredients
- 1 to 1 1/2 pounds new potatoes
- 1/4 pound bacon
- 1 medium onion, coarsely chopped
- 1 stalk celery, chopped
- 1/2 teaspoon all-purpose flour
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup water
- 1/2 cup cider vinegar
- Fresh snipped chives, optional garnish
- Minced parsley, optional garnish
- Hard boiled eggs, optional garnish
Directions
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Newest Ratings and Reviews
Read all 24 reviews
By Rachael McChef
Ogden, UT
on June 21, 2011
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I made this for a Father's Day get-together since I know it's my dad's favorite. I made it with 8 potatoes which seemed like enough, but it was gone before I knew it! Everyone loved it! So yummy and tangy and different from the regular cold potato salad.
By tcarberry
Humble TX
on May 30, 2011
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The BEST ever!
By CocoCooks
on November 23, 2010
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I loved this recipe! However, once I sauteed my vegetables in the bacon fat, there wasn't any left for the sauce. I had to add some olive oil to the pan and was able to pick up some residual bacon flavor that way.
I do a few things differently. First, I use red potatoes and don't see the need to peel them. Also, I add more sugar than called for in the recipe which gives the dressing a much more pleasing flavor (even though I'm a huge vinegar fan, the original recipe was a bit too sour. Taste as you go to see if you need more sugar/salt. I also add a bit of spicy brown mustard.
Tip: This dressing is GREAT on German bratwurst! Bun, brat and this dressing...yum.
Read all 24 reviews