Hot Potato Salad
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A classic rustic hot potato salad layered with celery, parsley, and a tangy oil and vinegar dressing. Finished with a crown of crispy fried bacon for the ultimate savory crunch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | 15 mins | 4 servings |
🔪 Key Equipment
- Saucepan
- Serving dish
- Knife
- Small pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Potatoes | Medium-sized, unpeeled |
| 1 pinch | Celery | Chopped |
| 1 pinch | Parsley | Chopped |
| 4 tbsp | Vinegar | None |
| 4 tbsp | Oil | None |
| 1 splash | Lemon juice | Fresh |
| 4 slices | Bacon | Fried and crisp |
Instructions
Step 1: Prep Potatoes
- Wash and cook the 4 medium-sized potatoes in their jackets until fork tender.
- Allow them to cool, then pare and cut into thin slices.
Step 2: Layer and Dress
- Arrange a layer of the sliced potatoes in a serving dish, season, and sprinkle with celery and parsley.
- In a small pan, mix the 4 tbsp vinegar, 4 tbsp oil, and a little lemon juice, then heat to a boiling point.
- Pour the hot dressing over the potatoes and cover tightly to steam until flavors meld.
Step 3: Finishing
- Serve warm garnished with crisp fried bacon.
💡 Make-Ahead & Storage: Best served warm immediately after dressing, but potatoes can be boiled and sliced ahead of time.
Original Recipe Scan
