Warm Potato Salad by Biltmore
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 2 cups cider vinegar
- 2 cups light brown sugar, packed
- 8 cups water
- 1⁄3 cup salt
- 2 1⁄2 lbs red potatoes, unpeeled, cut into 1-inch cubes
- 8 ounces bacon, finely chopped
- 1 1⁄2 cups celery, sliced thin
- 1 cup red onion, sliced thin
- 2 tablespoons olive oil
directions
- Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
- Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
- In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
- Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
- When potatoes are tender, drain off the liquid.
- Add the bacon mixture to the hot potatoes, toss and serve.
- The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.