Warm Potato Salad

Name: Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 pounds Red Bliss potatoes unpeeled and quartered; 5 cups cold water; 1 3/4 teaspoons salt; 1/4 pound thick-sliced bacon, cut into 1/2-inch pieces; 3 tablespoons all-purpose flour; 2 cups chicken broth; 2 teaspoons dry mustard; 2 tablespoons sugar; 1 teaspoon celery seed; 1/3 cup cider vinegar; 1/8 teaspoon freshly ground pepper; 1/2 cup finely chopped scallions

By Molly O'Neill

Updated Oct. 11, 2023

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 3(12)
Comments: Read comments

Featured in: Potatoes Come To Power

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Ingredients

Yield:6 servings

2pounds Red Bliss potatoes unpeeled and quartered
5cups cold water
1¾teaspoons salt
¼pound thick-sliced bacon, cut into ½-inch pieces
3tablespoons all-purpose flour
2cups chicken broth
2teaspoons dry mustard
2tablespoons sugar
1teaspoon celery seed
⅓cup cider vinegar
⅛teaspoon freshly ground pepper
½cup finely chopped scallions

Ingredient Substitution Guide

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Preparation

Step 1
Place the potatoes in a pot with cold water and 1½ teaspoons of the salt. Bring to a boil, reduce heat and simmer gently for 8 to 10 minutes. Drain and place the potatoes on a serving platter.
Step 2
While potatoes are cooking, place the bacon in a skillet and saute until crisp. Remove the bacon, reserving 1½ tablespoons of the bacon fat in the skillet. Place it over low heat and, using a wire whisk, make a roux by stirring in the flour and allowing it to cook for 5 minutes until thick and smooth. Remove from heat.
Step 3
In a saucepan, warm the chicken broth. Whisk in the roux. In a small bowl mix together the mustard, sugar, celery seed, cider vinegar, the remaining ¼ teaspoon salt and pepper. Add the mixture to the roux mixture and simmer for 5 to 10 minutes until thickened slightly.
Step 4
Pour sauce over potatoes, sprinkle with reserved bacon and scallions, toss and serve warm.