Total Time
50mins
Prep 30 mins
Cook 20 mins

This recipe was sent to me by one of my cooking pen-pals, who said she thought it originally came from Cook's Illustrated. I'm not normally a big fan of hot potato salad, but this one tastes great, and the leftovers are good either hot or cold.

Ingredients Nutrition

Directions

  1. To prepare dressing, in a small bowl, mix vinegar, salt, pepper, sugar and mustard until well combined.
  2. Very slowly whisk in oil to form an emulsion.
  3. Dressing may be used as is or seasoned with snipped herbs such as thyme, tarragon, or summer savory.
  4. A lightly crushed clove of garlic can be added for flavor and removed before pouring over salad.
  5. I recommend both.
  6. Good on mixed green salad, cold poached vegetables, cold chicken, duck, turkey or seafood.
  7. Makes 1 cup To prepare potato salad, combine dressing, mustard, Worcestershire, salt and pepper.
  8. In a large skillet, cook bacon until crisp, drain on paper towels, and crumble.
  9. Saute onion and green peppers in bacon drippings.
  10. Add potatoes, bacon and dressing mixture.
  11. Mix gently until thoroughly warmed.
  12. Turn into serving dish and garnish with egg slices.
  13. Serves 8.

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