Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Warm Potato Salad by Biltmore Recipe
    Lost? Site Map

    Warm Potato Salad by Biltmore

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chicagoland Chef du Jour's Note:

    Savory, tart and a little bit sweet, this potato salad is a perennial favorite at the Stable Cafe at Biltmore Estate, Asheville, NC. Perfect with any sandwich. This warm potato salad is similar to German potato salad but not exactly the same. The major difference being that the potatoes are simmered in a special sweet and tangy broth until tender. I didn't have red potatoes on hand so I used Yukon golds. It worked well but I will definitely use reds next time. I think It will have more eye appeal. The only adjustment I made in the preparation was to sautee the onions and celery until slightly wilted. From: Biltmore, Our Table To Yours, Chef's Selection Cookbook

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
    2. 2
      Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
    3. 3
      In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
    4. 4
      Add the olive oil to the bacon drippings. Warm over medium heat and add onion and celery. Sautee until slightly wilted. Add the bacon back to the skillet.
    5. 5
      When potatoes are tender, drain off the liquid.
    6. 6
      Add the bacon mixture to the hot potatoes, toss and serve.
    7. 7
      The recipe suggests this serves 10 side portions. In my opinion, it serves less but then I loved it. I say 6-10 depending on the serving size.

    Ratings & Reviews:

    • on May 30, 2011

      55

      I have this recipe, and have eaten it at Biltmore House. It is wonderful! Thanks for posting....it will be easy for me to find it now!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Warm Potato Salad by Biltmore

    Serving Size: 1 (461 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 393.2
     
    Calories from Fat 118
    30%
    Total Fat 13.1 g
    20%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.4 mg
    5%
    Sodium 4011.2 mg
    167%
    Total Carbohydrate 63.7 g
    21%
    Dietary Fiber 2.4 g
    9%
    Sugars 45.3 g
    181%
    Protein 5.1 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites