Hot Potato Salad Recipe

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Hot Potato Salad

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


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.

About this Recipe

Course/Dish: Potatoes, Potato Salads