Recipe by Chicagoland Chef du Jour
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
- 2 cups cider vinegar
- 2 cups light brown sugar, packed
- 8 cups water
- 1⁄3 cup salt
- 2 1⁄2 lbs red potatoes, unpeeled, cut into 1-inch cubes
- 8 ounces bacon, finely chopped
- 1 1⁄2 cups celery, sliced thin
- 1 cup red onion, sliced thin
- 2 tablespoons olive oil
Directions See How It's Made
- Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
- Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
- In the meantime, slice bacon into small pieces. Brown in a skillet until crispy. Remove from skillet. Reserve the bacon drippings.
- 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.
- When potatoes are tender, drain off the liquid.
- Add the bacon mixture to the hot potatoes, toss and serve.
- 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.