Follow these steps for perfect results
Potatoes
diced, cooked
Onion
diced
Celery
diced
Bacon
fried, crumbled
Vinegar
Flour
Sugar
Salt
Pepper
Dice cooked potatoes, onion, and celery.
Fry bacon until crisp.
Crumble the fried bacon.
Combine diced potatoes, onion, celery, crumbled bacon, and seasoning in a bowl.
In a separate saucepan, add vinegar to bacon drippings and simmer for 5 minutes.
Stir in flour to thicken the vinegar mixture.
Pour the thickened vinegar dressing over the potato mixture.
Let the salad set for a while before serving.
Optional: Add boiled eggs, pickle relish, celery seed, or mustard for extra flavor.
Expert advice for the best results
For a creamier salad, add a tablespoon of mayonnaise.
Adjust the sugar and vinegar to your taste preference.
Use Yukon Gold potatoes for a naturally buttery flavor.
Add some chopped parsley for freshness.
For more texture, leave some of the potato chunks larger.
Everything you need to know before you start
15 mins
Can be made a day ahead and refrigerated.
Serve in a bowl, garnished with paprika or fresh herbs.
Serve chilled or at room temperature.
Pairs well with grilled meats and sausages.
Complementary flavors.
Discover the story behind this recipe
Popular side dish at picnics and barbecues.
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