Hot Potato Salad

Hot Potato Salad Recipe

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Patti Barrett


This is a great side to go along with baked ham and another pineapple dish, like "Scalloped Pineapple". The best part, all 3 components of this suggested meal still taste fantastic when cooled off a bit... great for brunch!

★★★★★ 1 vote
15 Min
1 Hr


1 lb
red potatoes
4 oz
bacon, diced
1/4 c
celery, diced
1/2 c
onion, diced
1/2 tsp
celery seed
1/2 tsp
season salt (lawry's)
1/4 c
apple cider vinegar
2 1/2 Tbsp
brown sugar
salt and pepper to taste

How to Make Hot Potato Salad


  • 1Cook red potatoes on low boil (with skin on) until somewhat al dente, about 15-20 minutes. Set aside until cooled.
  • 2Dice bacon and fry until crisp. Transfer to small bowl with slotted spoon, set aside. Save 1/2 of fat in pan for sauteing.
  • 3Dice onion and celery and saute in bacon drippings until tender. Add a bit of butter if pan is too dry.
  • 4While vegetables are sauteing, peel potatoes and cut into 1/8"-1/4" slices, scallop style.
  • 5When vegetables are tender, add seasonings, vinegar and brown sugar, bring to a boil then reduce heat to simmer for two minutes or until it remains fully combined.
  • 6Add potatoes and bacon and cook until thoroughy heated.
  • 7Serve warm and enjoy.

Printable Recipe Card

About Hot Potato Salad

Course/Dish: Potatoes, Potato Salads