Warm Potato Salad by Biltmore
- Reviews 1
Ready In: 45 mins
Serves: 10
Ingredients
- 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
- 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.
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